Reviewed: May 6, 2005

It was my first time making carrot cake and it was great! It was very moist. I did add more carrots (2 cups, most reviewers suggested it). I would also add less sugar, it's on the sweet side (probably eliminate the sugar in the eggwhites). Since I was only making it for two people, I made a 5 inch round cake pan and four mini loaves to give away. It took about 30 - 35 minutes. Also used the Allspice Cream Cheese Frosting on this site, but it's great without frosting too!

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Cocooned

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: May 2, 2005

This is excellent. I have made some adjustments to the recipe to make this low fat. I replaced the cup of cake flour with a cup of whole wheat flour. So, that makes 2 cups of whole wheat flour total. Instead of the vegetable oil, I used one cup of non-sweetened apple sauce. I have also reduced the 1/2 cup of white sugar to only 3 tbsp because the apple sauce is sweet naturally. I replaced 3 eggs with only the egg white, buttermilk with low fat milk. I used 2 cups of carrots and added 1/2 tsp of cloves and nutmeg.

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CLOK

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Reviewed: Apr. 29, 2005

Excellent recipe.I made it here in Athens,Greece and it was divine!!!I gave the recipe to hundreds of people!Congratulations from all of us!!!

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Penelope Karagouni

Cooking Level: Expert

Home Town: Volos, Thessaly, Greece

Living In: Athens, Attica, Greece

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Reviewed: Apr. 18, 2005

so good! Yummy!! I used all purpose flour and fat free milk instead of buttermilk....it turned out great.

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BOKDONG

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Reviewed: Apr. 7, 2005

I was pleasantly surprised with this cake. I wasn't sure how it would turn out. I was worried it would be dry or lacking in flavor. The only change I made was to increase the carrots to 2 cups. I didn't frost it, but that was my mistake. It does need some frosting to make it complete.

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IRISHMAIDEN

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 31, 2005

I made this to fufill my boyfriend's request for carrot cake for his birthday. I used 2 cups of grated carrots as well as a jar of carrot baby food. I also incorporated the spices other reviewers had suggested. It was a great cake, but a little dry. I let the to 9 inch rounds sit on the counter for a day before I iced them, and it may have contributed to the dryness. A great alternative to high fat carrot cake.

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jackieh

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Reviewed: Mar. 28, 2005

Taste too good to be low cal/fat. Doesn't really need any frosting. Fluffy and moist at the same time. This was my first carrot cake and I'm very pleased with the recipe. I will definitely make it again. Thank you Marva.

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C.C. Henderson

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Reviewed: Mar. 20, 2005

Very good. Moist and very flavorful.

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LAURA2379

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Reviewed: Mar. 18, 2005

to further lessen the fat i just use the egg whites, and i replaced the vegetable oil with apple sauce aand one tbsp of oil(to absorb the vitamin A from the carrots), i also used 2cups of whole wheat flour and added some nutmeg

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BABABOO

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Reviewed: Feb. 22, 2005

I thought this was a great carrot cake! I made a few adjustments to the original, I used all purpose flour and whole wheat flour, and I added 1/2 teaspoon each of ginger, allspice, nutmeg, and cloves. Also I upped the carrots to 2 cups and used applesauce instead of oil. Next time I think that I will add just a little bit more applesauce to increase the moisture, maybe a 1/2 cup instead of 1/3. All in all pretty good. Tasted great with fat free whipped topping!

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SPUNKYMONKEY

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Reviewed: Feb. 18, 2005

I made this for my husband's birthday because carrot cake is his favorite. He said it was great, even better than his sister's, who is the queen of baking! I used the allspice cream cheese frosting from this site.. Will definitely be making again.

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MarisLatinTwist

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2005

A delicious light recipe. The cake was very moist and not nearly as "heavy" as regular carrot cake. I will definitely make again. Thank you!

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NATALIESHD

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Reviewed: Jan. 8, 2005

Love this, will make it again for sure.

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JSOLISFUENTES

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Reviewed: Dec. 29, 2004

so good! can't even tell it's low in fat. i took some advice from the others and added a bit more grated carrot...it turned out great.

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AMANDABROOKS

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Reviewed: Dec. 16, 2004

This receipe is the best yet.. I used a bundt pan and drizzled a splenda caramel topping. Good presentation and great taste. Pamela C

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PAM5050

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Reviewed: Nov. 21, 2004

This was very good, and moist. I went with other reviewers and used 2 cups of carrots instead of 1-1/2, applesauce in place of the oil, and adding 1/2 tsp. ginger, cloves, nutmeg and allspice. I used the cake flour and whole wheat flour as in the recipe and it came a great. I baked it in two - 8" square pans. Came out nice and thick and very moist. I didn't have frosting, but it tasted great without! I shipped a few squares to my father for Thanksgiving, so I'm hoping they'll make it there in one piece! Thanks for a great, healthy recipe!!

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PJLOGSDON

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Reviewed: Nov. 11, 2004

Excellent! This was my first ever carrot cake and everyone at work loved it! I also made a few alterations such as 2 cups of grated carrots and the extra spices. Will make this again many times! Thanks.

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HAZELNUTCREAM

Cooking Level: Expert

Home Town: Elyria, Ohio, USA

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Reviewed: Oct. 24, 2004

Very good. I made this as cupcakes for my son's first birthday. To make it a little healthier, I used all applesauce in place of the oil. I wish I had added a few more spices, but it really was tasty and my son loved them! Oh, I used 2 cups of carrots....gotta sneak those veggies in there! I used the allspice cream cheese frosting from this site....yummy!

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REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Hampton, Virginia, USA

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Reviewed: Sep. 25, 2004

Mmmm! This was delicious. I added a 1/2 teaspoon of ginger, cloves, nutmeg and allspice and used 2 cups of carrots. I also added 1/2 cup of walmuts. I used the allspice cream cheese frosting on this site and it was MOUTHWATERING good. One suggestion- using a 9x13 pan was too thin. I would use a smaller pan, but other than that this recipe was great. 5 stars!

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Laura

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Reviewed: Aug. 2, 2004

Great recipe. I won 2nd place in a dessert contest with this, so thank you! I subsituted the white sugar with Splenda, simply because I had it around and figured I why not use it on an already 'lite' recipe. Put in a bit more baking powder and a teaspoon of vanilla. I kept with the 1 1/2 cups of carrots, and thought it was great, but I could still see adding more. Next time (and there will be a next time) I might add nutmeg to see what happens. Great recipe! Thanks for sharing!

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DONHO3

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