"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." — MakeItHealthy
Watch video tips and tricks
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.
This is a fantastic recipe! I only used 1 cup of sugar. It came out moist with a great flavour.
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!
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?
This was fantastic! I noticed they reduced the sugar and oil, so I was concerned it would be dry. I added a 1/4 cup of apple sauce and it was the most moist fabulous cake ever! I also did not have wheat flour so I used all purpose flour, subbing 1 tbl for corn starch. I will definitely be making this again!!
we made the Healtier Carrot cake 3 and it was amazing my family were licking their plates. It was the best i have ever had. i would make it for every party.
So delicious! I was leery, especially regarding the whole wheat pastry flour. The only change I made was to add a finely chopped apple to the grated carrots. We all found the cake very flavorful and moist, even on day 2! Thanks for lightening it up!
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.
* 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
Watch how to make a 5-star carrot cake recipe.
Make this sinfully rich carrot cake--and sit back and enjoy the compliments.
See how to make a simple, moist, and yummy carrot cake.