Healthier Carrot Cake III Recipe

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Aug 03, 2012

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.

—Kath

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Jan 02, 2013

This is a fantastic recipe! I only used 1 cup of sugar. It came out moist with a great flavour.

—Laurie-Anne

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9 Ratings

Aug 19, 2012

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!

—nicole

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Aug 13, 2012

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?

—Horus

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May 15, 2013

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!!

—Cw212

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Apr 29, 2013

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.

—klo1968

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Mar 18, 2013

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!

—jodi

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Mar 17, 2013

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.

—beccaplatt

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Nutrition

Calories
399 kcal
20%

Carbohydrates
42 g
14%

Cholesterol
63 mg
21%

Fat
24.7 g
38%

Fiber
2.8 g
11%

Protein
5.3 g
11%

Sodium
355 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Healthier Carrot Cake III

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 399
Calories from Fat: 222

% Daily Value *
Total Fat 24.7g 38 %
Saturated Fat 5.8g 29 %
Cholesterol 63mg 21 %
Sodium 355mg 14 %
Potassium 171mg 5 %
Total Carbohydrates 42g 14 %
Dietary Fiber 2.8g 11 %
Protein 5.3g 11 %
Sugars 31.4g
Vitamin A 67 %
Vitamin C 2 %
Calcium 9 %
Iron 8 %
** Thiamin 11 %
Niacin 10 %
** Vitamin B6 5 %
** Magnesium 7 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.