Carrot Cake X

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Most Helpful Positive Review

Sep 30, 2004

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!!

—KD92

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Most Helpful Critical Review

Sep 14, 2009

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.

—Lorie

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29 Ratings

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Apr 05, 2008

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!

—MATORGRAVY

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Jun 27, 2003

I added low-fat homemade cream cheese icing to keep it relatively healthy.

—nascarrunner71

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Nov 15, 2008

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!

—NADZ45

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Mar 31, 2008

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!

—Sam84jo

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Mar 21, 2011

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.

—LAWoman

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Jan 11, 2010

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!

—Lisa R

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Nutrition

Calories
254 kcal
13%

Carbohydrates
29.2 g
9%

Cholesterol
26 mg
9%

Fat
14.5 g
22%

Fiber
2.9 g
12%

Protein
4.2 g
8%

Sodium
242 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Carrot Cake X

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 254
Calories from Fat: 131

% Daily Value *
Total Fat 14.5g 22 %
Saturated Fat 2.6g 13 %
Cholesterol 26mg 9 %
Sodium 242mg 10 %
Potassium 166mg 5 %
Total Carbohydrates 29.2g 9 %
Dietary Fiber 2.9g 12 %
Protein 4.2g 8 %
** Sugars 17.7g
Vitamin A 31 %
Vitamin C 2 %
Calcium 4 %
Iron 11 %
** Thiamin 17 %
Niacin 16 %
Vitamin B6 10 %
Magnesium 14 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.