Reviewed: Apr. 19, 2007

Loved this recipe! No suggestions, just make as is! All in the family were pleased.

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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Apr. 3, 2007

Nice and light. This recipe has become my standard carrot cake recipe. It's not as oily as most carrot cakes so it can handle a good amount of cream cheese frosting without being too rich!

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abrooks

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 17, 2007

So tasty and yet not horrible for you to eat! I used only wheat flour and applesauce instead of oil and it came out great.

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ABERSOWL

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Reviewed: Feb. 22, 2007

This turned out so good, my brother-in-law and step-dad both loved it. They are the pickiest meat n' potatoes kind of eaters. To make it more "whole grain," I did 1 1/2 cups ww flour and 1/2 cup cake flour. I only used 2 eggs because that's all I had. I did use all sugar called for subbing evaporated cane juice for the 1/2 cup sugar (got it at Whole Foods in the bulk bins). I spiced it up like the other reviewers with 2 tsp. cinn, 1 tsp. nutmeg, and 1 tsp crystalized ginger. Also, I ran out of buttermilk, so I added plain yogurt to regular milk to make up the difference. Then I noticed the batter looked a little thick (probably due to having more ww flour) so I added an additional 1/4 cup milk.

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Erin

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 20, 2006

This is an EXCELLENT recipe!Congratulations Marva.Whoever has tried it here in Athens has asked for the recipe!!!

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Penelope Karagouni

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Reviewed: Jun. 14, 2006

this recipe is a great base for something better. I added about 3/4 cup more cake flour 1/2 an 8 oz can of crush pineapple w/ juice, 1/2 c walnuts, 1/2 cup dehydrated pineapple flakes. allspice, nutmeg, ginger, more cinnomon and salt. this was AWESOME!

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Rosemary

Cooking Level: Intermediate

Home Town: New Haven, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: May 29, 2006

Not bad for a lighter carrot cake! It's really fluffy and moist, I just regret it's a bit bland. Use a good frosting to make up for it! (I followed someone else's advice and used orange cream cheese frosting from this site: excellent idea).

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: May 18, 2006

Simply amazing!! Thank you so much for this recipe.

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GlassWalls

Cooking Level: Beginning

Home Town: Kitchener, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 24, 2006

added 1 cup chopped walnuts also added extra spices as suggested,made 9in cake and 4 lg muffins, cut back a little on white sugar, could cut back on brown sugar also

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lljbc1

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Reviewed: Mar. 8, 2006

After reading some reviews that it was bland, I decided to add an additional 1/2 teaspoon of cinnamon. After I finished baking it, it was still pretty bland.. I don't know what it's missing. But the texture is perfect; it's just the taste that is lacking a bit. I would have given it 3.5 stars, but I give it 4 stars since it was healthier. BTW: http://cake.allrecipes.com/az/69402.asp is much better. It's also low fat, but the taste is phenomenal.

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a217girl

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Reviewed: Mar. 6, 2006

This was ok. I have had better. Make sure not to overbake, otherwise it will be dry. My husband liked my other recipe better.

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Jennifer

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Ixonia, Wisconsin, USA

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Reviewed: Oct. 15, 2005

This is an excellent recipe. My fiance absolutely loved it.

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Fabala

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Reviewed: Sep. 12, 2005

what a fabulous cake! my first time making any sort of cake (without a packet mix) and it turned out great! so easy and good for school holidays. i substituted the sugar for smart sugar (sugar mixed with additives) but it was still great! this will be a cake i will make often! thankyou.

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leahra

Cooking Level: Intermediate

Living In: Brisbane, Queensland, Australia

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Reviewed: Sep. 8, 2005

I substituted apples sauce for the oil and used mostly wheat flour and added 1/2 cup of chopped walnuts (will add more next time) and it turned out great!

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Jenelle D

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Clarkston, Michigan, USA

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Reviewed: Aug. 30, 2005

I couldn't believe it was a light and moist cake. I put it in a 8 x 11 pan It didn't raise like I thought it would, but tasted great. I think I may add more 1/2 tsp more baking soda next time. I used the allspice cream cheese frosting. This is a keeper

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EvaR

Cooking Level: Expert

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Reviewed: Aug. 21, 2005

This was really yummy for a lite version - I paired it with the 'orange cream cheese frosting' recipe...delish!

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Blon-Dish

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Reviewed: Aug. 18, 2005

Wow! I've never tried any baked goods with carrots in it, but this was great! I had a bag of baby carrots that were starting to get dried up, and wanted to use them up. I cut the sugar and made muffins instead of a cake. I only had whole wheat flour on hand, but it was still soft and fluffy. I also replaced all the fat with a couple heaping spoonfuls of applesauce. I think whipping the egg whites really made a difference! I used skim milk because I didn't have any buttermilk. I sprinkled some shredded coconut, sugar, oats, and cinnamon on top of the muffins. They're gorgeous, delicious, and super healthy! I can't wait to try this recipe as written!

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poofietomato

Home Town: San Francisco, California, USA

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Reviewed: Jul. 5, 2005

Okay... this is only getting 3 stars from me, but I'm pretty sure it's my fault. I really altered this recipe, and I pretty much botched it. I used all white flour. I used 2 cups of carrots and I used apple sauce instead of the oil, and then ended up adding 2 tbsp. oil. Also added a dash of nutmeg. The result? Gummy muffins that takes you an hour to get through. So, I'm sure this is probably a terrific recipe if you don't mess with it. Guess it just proves that you really shouldn't mess with a good thing.

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JILLEBEAN00

Living In: Lethbridge, Alberta, Canada

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Reviewed: Jul. 5, 2005

Great recipe!I make it at least once a week.

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VITOCHKA

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Reviewed: Jun. 22, 2005

This carrot cake was delicious. I love the nice crust this cake forms when it comes out of the oven. I baked it in a 10 inch spring form pan and increased the baking time. Next time, I think I will bake it in a 9 inch pan so I would get a nice high cake. I added some grated zucchini along with the carrots to make 2 cups. Also, throw in some chopped wulnuts and raisins.

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604KAT

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Lite Carrot Cake

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