Reviewed: Oct. 11, 2009

Awesome - especially since it is make with whole wheat flour. I cut the sugar back to 1 cup and was still very good.

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Reviewed: Sep. 12, 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.

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Lorie

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Reviewed: Feb. 7, 2009

I thought this cake was very dry and did not have much flavor.

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Luvtocook

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Reviewed: Feb. 4, 2009

Very good for being so healthy. Of course, it had a nice layer of cream cheese frosting too. I took suggestions from others and made the following modifications. * only 1 cup sugar * no oil * 1 cup unsweetened applesauce * closer to 3 cups carrots * coconut was sweetened (part of the reason I reduced the sugar)

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Lisa

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jan. 29, 2009

This cake was a huge success and so easy to make! Every bite was so flavourful & moist! I highly recommend it BUT it requires a cream cheese icing to complete it!

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YummyMummy

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Reviewed: Jan. 18, 2009

This is what I was looking for! Had a great carrot cake at a little bistro with whole wheat, pineapple, nuts and so soft. This one does it. I will probably add a few more carrots next time.

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Janella

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Kotzebue, Alaska, USA

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Reviewed: Dec. 4, 2008

I replaced the oil with unsweetened applesauce and cut the sugar down to 1 1/4 cup (since applesauce is naturally sweeter than oil). I prefer to pre-cook my carrots, and added cream cheese frosting. Delicious! It doesn't even taste whole wheat. Next time I am going to try replacing the sugar with maple syrup to cut down even more on the processed ingredients.

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Rebekah Collier

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Reviewed: 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!

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NADZ45

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Reviewed: Aug. 17, 2008

Very, Very Good!! we added chocolate chips, plus subsituted applesauce for the oil. Chocked full of goodness! Everyone loved the cake. Thanks!

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FAITH902

Cooking Level: Intermediate

Home Town: Chesterfield, Virginia, USA

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Reviewed: Apr. 5, 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!

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MATORGRAVY

Cooking Level: Expert

Home Town: Citra, Florida, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 1, 2008

Very very good! Even my kids liked it!

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CCHADY

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Reviewed: 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!

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Sam84jo

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2008

the best. i will never make a different carrot cake.

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Mrs. Adam Liles

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

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Reviewed: Sep. 21, 2007

this was good but a bit heavy.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: 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!!

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