Reviewed: Apr. 19, 2012

Tasty! This is the first time I've made carrot cake, and I am definitely a fan. I used more figs (they weren't dried, so it's very moist) and I added extra raisins and replaced pecans with walnuts. I made a frosting with honey and butter melted together, then lemon zest and cream cheese mixed in until smooth.

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Reviewed: Mar. 30, 2012

My husband prefers the full fat versions of carrot cake, but i really liked this cake, I had a hard time staying out of it!

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hjruse

Reviewed: Dec. 6, 2011

This is definately THE best carrot cake I have ever made and eaten. Thanks a big bunch for this.

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Kerry

Reviewed: Nov. 6, 2011

A niced alternative to all the recipes with 5x the amount of oil and twice as much sugar.

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Miranda

Cooking Level: Intermediate

Home Town: Dawson Creek, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Jul. 2, 2011

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!

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Barb

Cooking Level: Intermediate

Reviewed: Feb. 14, 2011

I don't know if it's fair to rate this recipe when I made so many changes. I doubled the recipe and cooked it in a 9X13 pan. Glad I checked it after only 40 minutes because it was already overcooking. Replaced the raisin with dried cherries (I have family members who won't eat raisins). Replaced the oil with crushed pineapple and replaced half the sugar with Stevia. The poppy seeds gave the cake a crunch. Overall, everyone thought it was pretty good, including myself, but no one raved. I will probably keep the recipe and use it again.

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Chalene

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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Hurricane, Utah, USA

Reviewed: Jan. 18, 2011

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.

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katie

Reviewed: Jan. 6, 2011

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?) ;)

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Jamie G

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Provo, Utah, USA

Reviewed: Jul. 27, 2010

I have to say I was stunned by the outstanding flavor of this cake with so little sugar - the ingredients are wonderful for those who are diabetic or just looking for healthier varieties. I did not use the carob powder. What makes this special are the figs - they really stand out. Excellent taste and no guilt enjoying this cake!!

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