Recipe by Maka
"This carrot cake uses very little sugar and is very fragrant and sweet from molasses and dried figs that I use as a substitute for sugar. Citrus fruit and spices give it very fresh taste. It is a very moist and tasty cake."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
whole wheat flour
packed brown sugar
1 1/2 tablespoons
orange, juiced and zested
1 1/2 teaspoons
grated lemon zest
dried figs, chopped
Great cake! I used 100% white whole wheat flour and substituted applesauce for the oil. I also used 1/2 sugar and 1/2 Splenda to make this even more healthy. It was a hit of the party!
Not too crazy about this one. Baked for time listed and it came out over-done. If I try again, I will check after 30 mins.
I wanted something healthier for my daughter's first birthday cake, so I chose this recipe. I also made chocolate cupcakes, thinking some of the family might prefer them, but the carrot cake was the big hit. I'd definitely make this again. The orange flavor and the sweetness of the figs were really nice, a departure from the standard carrot cake.
Incredible! I can't really think 'carrot cake' when I eat this, but it is the most amazing spice and texture experience I've ever had with cake! :) I baked the batter in muffin cups for nearly 30 minutes to make sure they wouldn't be gooey, and they turned out perfectly. Moist and delicious. The molasses is a heavy flavour (I love it, but not all my family can appreciate it) so I think I will try substituting honey or agave nectar next time and see if it results in a lighter, more typical carrot cake.
A great recipe! It comes out really moist. I like adding more things like coconut, shredded pineapple, etc. The family loved it (except the 2 year old...what can you do?) ;)
This was a very tasty cake! I substituted applesauce for the oil, used all whole wheat flour, and left out the molasses. I also doubled the recipe and used a 9x13 pan. I was worried about overcooking it after reading a review, so kept a close eye on it and took it out after 50 minutes or so. It looked like it might be overdone but ended up a little gooey in the middle. Definitely bake it for the full time.
Minimum batter, maximum good stuff! I underbaked it quite a bit since I used a loaf pan, and made some cream cheese frosting (went very easy on the sugar) and it was fantastic. Thanks!
These were exactly what I was looking for! I altered the recipe a bit...1) I didn't add the carob powder, 2) I used honey instead of molasses, 3) I used about 8+ black mission figs (since they are small), 4) I omitted the poppy seeds, and 5) I used applesauce instead of oil. I also baked them as cupcakes (about 30-35 minutes at 350). Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Fragrant and Healthy Carrot Cake
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 98
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch how to make a 5-star carrot cake recipe.
See how to make a simple, moist, and yummy carrot cake.
Make this sinfully rich carrot cake--and sit back and enjoy the compliments.