"Carrot cake made with whole-wheat flour and mixed with nuts, pineapple and coconut. Top with Cream Cheese Frosting." — LAV
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1 3/4 cups
1 (8 ounce) can
crushed pineapple, drained
I love Carrot Cake! I have my own recipe that's a winner with friends and family, but I wanted to try it with whole wheat flour to see if I could tell a big difference in taste. Well, I tried this cake recipe (Carrot Cake X) minus the wheat germ this past weekend (9/19/04) and I loved it. Everyone who sampled a piece enjoyed it as well. The whole wheat flour gives the cake a nice texture, and it doesn't change the taste of the cake! This is definately a winner in my book!!
Cake was strange, nothing like any carrot cake that I had ever tasted. I made it for my son's birthday and he didn't like it...so disappointed.
Amazing! I followed recipe except healthier choices. I used splenda for the sugar and apple sauce for the oil. I only used half cream cheese frosting from one of the other carrot cake recipes. Great Recipe!
I added low-fat homemade cream cheese icing to keep it relatively healthy.
This is very good and you feel good eating it! I did change a few things. I used unsweetened applesauce instead of the oil, used only 3/4 c of sugar, replaced the coconut with raisins (I made this for my 1 yr olds b-day and he loves rasins :) ) and cut the nuts in half. He loved it and we did too. I did cheat and use the cream cheese frosting from Carrot Cake III from here. I had extra batter so I made muffins for my husbands breakfast. Will definetly be making this again!
Unfortunately I did not get to actually taste this recipe, BUT after sending it to work with my Hubby I got requests for more! I wanted to make this into a double layer cake so I added a quarter more of everything. To make this a bit healthier I subbed Unsweetened Applesauce for the Oil. ALSO, I did not have Wheat Germ so I substituted All Purpose Flour in its place. For no particular reason I also added a touch of Orange Juice. Hee hee! And to finish it off I frosted with homemade cream cheese icing. Hmmmm... Wish I had tried it!
Really heavy but then again carrot cake is a heavy cake. Tasty. Probably one of the healthiest versions of carrot cake out there. I might modify it next time with added raisins and sugar substitute. This time I used olive oil and it was fine. I highly recommend this recipe.
Astounding! I, like everyone , made a few changes. I doubled this recipe and it actually made enough for a 3 layer cake! I used no wheat germ , but added 1 cup of applesauce, 1/4 c of orange juice , 1 c of golden raisins, and 4 small plastic containers of pureed carrot baby food! For spicing, I used, ginger, nutmeg , clove and cinnamon to taste.Deliciously moist!
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cake X
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 131
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