Reviewed: Feb. 4, 2009

It was good, but a little dry!

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JJones

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Reviewed: Feb. 1, 2009

This cake turned out amazing!!!!! very moist and delicious indeed. i cut the recipe in half, used two and a half tablespoons oil with one cup carrots, i added vanilla to two egg whites and i used one yolk, a dash of nutmeg and doubled on the cinnamon plus i only used whole wheat flour but next time ill even reduce the brown sugar coz i can handle less sugary desserts but overall ITS A KEEPER.

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Sherihan

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Reviewed: Jan. 22, 2009

We really liked this cake - I did frost it with cream cheese frosting but it would have been great without - or made into muffins. I used apple sauce instead of oil and cut the receipe in half but should have used 2 eggs instead of just 1. Will make again for sure.

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gourmet wannabes

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Sunnyside, Washington, USA

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Reviewed: Jan. 19, 2009

This was good but a little dense and heavy, but definitely a good alternative to super fattening carrot cake. I did as others suggested used 1 cup of applesauce, 2 tbl of oil and 2 cups of carrots. I also added about a cup of walnuts and a can of drained crushed pineapple. Will be making this again whan I'm in the mood for carrot cake.

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Mom of Two

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 30, 2008

The best - very moist and so light in texture, not to mention so tasty!! I added extra shredded carrots, substituted Splenda in place of all sugar, used whole wheat flour, and added apple sauce in place of the oil. Incredible. This will be a staple!!

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LOMALINDA

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Reviewed: Sep. 18, 2008

I replaced the oil with applesauce and added a tbsp of oil (Enova) as another reviewer suggested. I also subbed plain yogurt for the buttermilk, added more carrot and raisins I had soaked in hot water, and added a tbsp of vanilla. The result was moist, delicious, and sweet enough that we skipped the frosting.

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Jodosatrace

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Reviewed: Aug. 8, 2008

Delicious! I made a couple of substitutions: (1) all-purpose flour for whole wheat because, honestly, I don't like whole wheat anything; and (2) 1/3 cup applesauce + 1 Tbsp oil for the fat in order to reduce the fat even more. I also added a little more cinnamon and a touch of nutmeg. The cake was so fluffy, tender, and flavorful. I will definitely make this again!

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Chris

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Reviewed: May 9, 2008

It's good. Very light. I reduced brown sugar to 1/2 cup because I don't like things that are too sweet. And I modified the recipe according to other reviewers. I'll definitely make it again.

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windband

Cooking Level: Beginning

Home Town: Washington, D.C., USA

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Reviewed: Apr. 28, 2008

WONDERFUL! I opted to make these into muffins instead of cake and they turned out fabulous - moist and full of flavour! Like some others, I made a few changes: used 2 cups carrots, cut down brown sugar to 3/4 c, white sugar to 1/4 cup, 2tsp cin, 1/2 tsp each nutmeg and allspice, used only 1 yolk with 3 whites and used a full cup of unsweetened applesauce wtih 1 tbsp of oil. Fantastic with these changes, although I'm sure this recipe is great as written, I just like to reduce some fat and calories where possible. I found these plenty sweet despite my reductions in both sugars, likely due to the applesauce! Will make again for sure, my 3 and 5 year old devoured one each not long after they came out of the muffin pans (which, to note, I only got 17 muffins, not too big, nicely sized).

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Mar. 23, 2008

These were very yummy. I used whole wheat flour and applesauce instead of oil. More like muffins than cake with the whole wheat, but perfect for easter breakfast:)

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julie05

Cooking Level: Intermediate

Home Town: Antioch, California, USA

Living In: Ottawa, Ontario, Canada

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Reviewed: Jan. 28, 2008

I was pleasantly surprised and yet a tad disappointed in this recipe... I made exactly as written and this tasted really good (batter was awesome!), but it did have a slightly spongier consistency than regular cake (but that's to be expected) and the flavor was not as full as I would have liked after baking. And I think that next time I will definitely add more shredded carrot or a little yogurt for extra moisture and some more spices to intensify the flavors a little bit. That said, I made this for my boyfriend for his birthday and he loved it and didn't offer up any criticism at all! It also may have had something to do with the awesome cream cheese frosting on top (Cream Cheese Frosting II from this site with 1 tsp. or so of allspice mixed in and dash more vanilla). All in all, this is a quality recipe! I recommend making as is and then tweaking to your own personal liking!

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Becky

Cooking Level: Intermediate

Home Town: Heidelberg, Baden-Württemberg, Germany

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 22, 2008

Yummy! Added a few spices and a bit less sugar. Even my VERY picky fiance ate it up and asked me to make it again soon. He usually won't touch the healthier treats that I make.

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shawnessym

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2008

Delicious. Next time, I'd add slightly more cinnamon, but otherwise a big hit! I baked with a bit less sugar and they still turned out perfectly!

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ChefChloe

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2008

I just made this cake for the second time last night and it's as good as I remember it! I am by no means a carrot cake fan but this one I love! My children just recently had an opportunity to eat store bought carrot cake (covered in loads of frosting) and they took one bite of that and ran away screaming! I had to convince them to try this cake and when they did they loved loved loved it!

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Buckley Mom

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Reviewed: Dec. 16, 2007

I used the suggestions by the first review and the cake is great! I don't like to cook or be in the kitchen but this was a success!

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lsnider59

Cooking Level: Beginning

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Reviewed: Nov. 7, 2007

Great recipe! For high altitude bakers, I reduced the baking soda and baking powder both to 3/4 teaspoons. Using a zester grater to shred the carrots makes the cake nice and smooth. I added raisins and actually used a bunch of carrots and the result was a wonderfully moist cake. Yum!

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Silaphnae

Cooking Level: Beginning

Home Town: Hudson, Ohio, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Oct. 3, 2007

A very nice carrot cake, you cant even tell its lite! Some changes, i used all whole wheat flour, and non-fat milk, but it was still yummy! I will make this whenever i have extra carrots.

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Kaitlin

Cooking Level: Beginning

Home Town: Pinon Hills, California, USA

Living In: Phelan, California, USA

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Reviewed: Sep. 21, 2007

I made these muffins as a cake. It was moist and tasty. Great recipe.

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KGKC

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: North Wales, Pennsylvania, USA

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Reviewed: Aug. 29, 2007

Excellent recipe! Totally delicious with great flavor and sweetness, and is straightforward to make. It is very moist and dense. I added 3/4 cup raisins and made it in 2- 9 inch cake pans. I used one of the cream cheese icing recipes with 1/2 tsp pumpkin pie spice mixed in and it was HEAVENLY! Just make sure you like a more dense cake if you are making this.

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ObMD4JC

Cooking Level: Expert

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Reviewed: Aug. 5, 2007

Yumm.. The first time, I followed the recipe exactly... It turned out great and was gone in no time. The second time, I substituted the oil with applesauce and reduced the sugar to 1/2 cup.. I wouldn't recommend that. The cake sank after I took it out from the oven, and did not have much of a taste. I still liked it, though.

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