Reviewed: Jun. 30, 2008

I liked the idea of using honey instead of sugar, but I did not like the texture of the cake. It was not moist.

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mikamuffin

	Living In: Berkeley, California, USA
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Reviewed: May 26, 2008

I've also added some berries and apples to the recipe and skipped the glazing - super fine recipe!!! My family loves it.

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This recipe is FANTASTIC!! For those of you looking for a healthier alternative to refined sugar. This takes the cake!! I also used 3 cups of carrots instead of 2 and used safflower oil instead of vegetable. I try to bake with honey as much as possible, and the "impossible" seems to be getting easier and easier. Keep the baking with honey recipes coming!!! Thanks for a great recipe.

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luvs2cook4u


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Reviewed: Jul. 8, 2007

We really enjoyed the cake, but did not care for the frosting.

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MCuba


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Reviewed: Jun. 9, 2007

Very good delicious cake. I use my food processor to grate the carrots, walnuts, and pineapples very finely, so my kids don't see them. Then they love it, and I feel good that they aren't eating refined sugar.

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UnicDreams

	Living In: Reno, Nevada, USA
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Reviewed: Jan. 21, 2007

Best carrot cake I ever had! Frosting was very tasty, too.

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Anna

	Cooking Level: Intermediate Home Town: Grants Pass, Oregon, USA Living In: State College, Pennsylvania, USA
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Reviewed: Jan. 9, 2007

Very good cake. Not as sweet as traditional, but in my opinion even better. My family loves this cake and it is not so sweet as to send my daughter into orbit like many sweets can.

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Merinda


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Reviewed: Dec. 26, 2006

This recipe is the only one I've found up to the task of replacing my sugar carrot cake. This is a great recipe! Just as good and moist as the other cake. I made it as muffins for my 2 year old's birthday, and they tasted GREAT as muffins. Very moist, very flavorful, very yum. And since honey is a whole food, it doesn't do a whammy on your body the way sugar does. Yay!

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Persimmon

	Cooking Level: Intermediate
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Reviewed: Nov. 26, 2006

This cake was very good! I did increase the carrots to 3 cups as suggested by another review. The frosting was good, but I personally prefer traditional cream cheese frosting usually used on carrot cakes (cream cheese and confectioners' sugar).

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Mommy D


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Reviewed: Oct. 25, 2006

Brava! This is a wonderful recipe. I've made it twice and I liked it both times, a little better the second time when I increased the carrots to 3 cups and the pecans to 1 1/2 cups. It was moister and very dense. If you don't like a dense cake, leave the amounts the same as the original recipe. The moisture was there both times I made it. The cream cheese frosting is to die for and to decorate the cake, I crushed a Nonni's Gingerbread Macadamia nut biscotti and sprinkled it on top. It is a limited time release biscotti that I bought at Sam's Club and had on hand available for this Fall time of year. It added a nice pretty golden dusting to the top of the cake and although the flavor came through a little, it didn't overpower the flavor of the cake. Top Notch recipe!

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Jo M G


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Reviewed: Mar. 29, 2005

Great carrot cake. Didn't have enough honey to make the frosting, but people enjoyed it without. Smells heavenly.

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BARNKITTY

	Cooking Level: Expert
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Reviewed: Feb. 15, 2005

Excellent recipe. I served it with a dollop of whipped topping enstead of the cream cheese frosting. The problem that Lece described sounds like she used baking powder enstead of soda.

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COOLMOMMAB


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Reviewed: Sep. 23, 2004

This is a great carrot cake recipe! As I keep finding with the cakes I've been making lately, this cake tastes even better after the day it is made. I used 2 9-inch rounds for this cake. I did find the frosting for this cake to be a bit "strange". It's mainly just cream cheese, and as a result, the honey "separated out" once I had iced the cake. By the second day, the cake was looking stranger and stranger (a brown, streaky appearance and the icing had split along the line where the two cake layers come together)...but it sure did taste good! If anyone has some tips to prevent this, please post!

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AMYANDBREN

	Cooking Level: Intermediate Living In: Stephens City, Virginia, USA
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Reviewed: Aug. 4, 2004

I have no idea where I went wrong in this recipe (i did drain the pineapple), but after 50 mins, the cake was very dark on the outside and like pudding on the inside. I turned the oven back on for about 20 mins, then shut it off and left the cake in over night. The flavour was pretty good, despite the strange consistency of it. I dont think i will try this one again though, the taste definately wasn't anything special...

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Lece

	Cooking Level: Expert Home Town: Calgary, Alberta, Canada
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Reviewed: Dec. 17, 2003

This was great! My husband is a health and fitness nut and didn't want a birthday cake that had any refined sugar. He loved this, and so did my kids, who have no problem gobbling down refined sugar! Glad to have found a cake to please everyone!

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TKD Jen

	Cooking Level: Intermediate Home Town: Kalamazoo, Michigan, USA
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Reviewed: Nov. 10, 2003

This was excellent! the pineapple made it really moist, and it was just the right sweetness. I actually used 1/2 cup maple syrup and 1 cup of honey, and it turned out really nice. frosting is wonderful also. very simple and easy to make in very little time!

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Leanimal


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Reviewed: Sep. 2, 2003

I thought this was a fantastic recipe!! The people at work loved it too! So simple to make.

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CLMITCH65

	Cooking Level: Beginning Home Town: Pemberton, New Jersey, USA Living In: Lumberton, New Jersey, USA
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Honey Carrot Cake

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AMYANDBREN

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CLMITCH65

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