Recipe by MakeItHealthy
"We made it with a little less oil and a little less sugar, so this carrot cake recipe is now healthier but still sure to be a favorite."
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1 1/2 cups
whole wheat pastry flour
1 (8 ounce) package
Neufchatel cheese, softened
I love carrot cake, so I was pleased to try this "liter"version. I took it to a birthday party, and everyone really liked it. I did follow the recipe, and would continue to make with no substitutes.
I don't usually try recipes with so few reviews, but I liked the healthier aspect of this cake and took a chance, boy am I glad I did! I made this for my young boys and I (hubby won't eat carrot cake) so I halved the recipe...also I skipped the icing, although it sounds delicious. This cake was so good! Perfect sweetness, perfect flavor. I did use half white sugar, and half brown sugar because I wanted a little molasses flavor, but that was all I changed. Without the icing it's a healther little snack cake, and I will make it again for sure! Thanks for the recipe!
This is a fantastic recipe! I only used 1 cup of sugar. It came out moist with a great flavour.
I didn't have whole wheat pastry flour so I used 2 c. all purpose flour instead and it turned out great. I made it in 2x 8-in round pans rather than a 9x13 and baked for 40 minutes. The cake was moist and the frosting was fantastic! The only thing I'd change next time is decreasing the cinnamon from 2 tsp. to 1 1/2 tsp. because it had a little too much spice flavor for out taste.
Wonderful Recipe! I don't like cakes that are over sweet and I did tweek it a bit, but it was great! Instead of oil I used 1 cup applesauce, and only 1 cup sugar, and I put walnuts instead of pecans. I also nixed the frosting, since I'm not a big icing person. Turned out great!
I've tried original Carrot Cake III and 4/5 ppl testing it were ", is this US recipe? Its too sugar in it, can't taste anything else"... so I'll try this one for the final birthday cake. I just wonder if there is enough topping with 1/2 of sugar added?
I reduced sugar to a total of 1 cup....1/2 brown and 1/2 white. Also, I reduced oil to 1/4 cup and added applesauce. With the adjustments, this cake is "fabulous"!
Delicious. I substituted coconut for the nuts, because I had it, not the ,on hands. I used plain flower not whole wheat flower. I also substituted a basic white icing instead of the icing provided. Easy to follow recipe. It would be nice if there was a sub heading for the icing. It tasted very light, carroty, and sweet.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Carrot Cake III
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 222
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