The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 30, 2004
the cake was not bad, but it was lacking the much needed taste of carrots! try 2 full cups of carrots, and more spices - cinnamon, nutmeg, ginger etc.also, try apple sauce instead of the oil for more moisture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 26, 2004
Very easy to make and has much less fat than other carrot cakes (except for the icing of course:) Quite moist as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 2, 2004
My guests all pronounced this cake "delicious" and my family gobbled up the leftovers. This is definitely not as heavy as other recipes but it was still moist and had a nice flavor. My only changes were to use all cake flour as I did not have whole wheat on hand. I also added a little vanilla. Next time I may try applesauce instead of oil to bring the fat content down a little more. Thanks for sharing!
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Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 5, 2004
This cake was excellent. My step-father loves high fat carrot cakes - He couldn't believe this was lite. He keeps asking me to make it again. The only change I made was useing 2 cups of carrots.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 15, 2004
This recipe is terrific, and you can reduce the oil a bit too--maybe by 1/6 c. I added an extra 1/2 t. of cinnamon (for 2 total). I also added 1/2 t. of each of these: allspice, nutmeg, cloves, and ginger. I made this into cupcakes, and they were a huge success. Excellent recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 11, 2004
Very good carrot cake. I have never made a carrot cake before and this recipe was simple and very tasty. I substituted all purpose flour for the cake flour, baking soda, and baking powder. Iced with store bought cream cheese icing. The cake was very moist but not heavy. My family proclaimed this recipe a a keeper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 9, 2004
I found I had to leave it in the oven for longer than 35 minutes. I don't know why it took so long. Anyway, I substituted all that with applesauce and 1 T. of oil to make it even 'liter', although I wish I used brown sugar for the whole recipe instead of half with white. I guess I wanted a more bread texture. Even though I added 2 C. of carrots, it still didn't really have a carrot taste to me, but my sister enjoyed it. Overall, satisfactory cake.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 4, 2004
Excellent recipe. My only complaint was that it wasn't quite a moist as most carrot cake but I guess that's the price you pay for a healthier version. I made cupcakes for my son's first birthday using this recipe and topped them with cream cheese icing. Bigger kids (including grandparents!) got to top them with jellybeans and mini-M&Ms and they were a big hit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 26, 2004
I made this cake last night for my son's 2nd bday. I used all-purpose flour instead of cake flour. I choose to add an xtra 1/2C of carrots as suggested. I also added some more spices: 1/2t of nutmeg, allspice, ginger. I also added 1 small pkg of raisins (I think it's 3oz) and 1C of chopped walnuts. You would have never guessed that this cake was "lite". I topped it off with the "allspice cream cheese frosting" but I used the neufatel cream cheese. Try this one. It's a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 21, 2004
Delicious, turned out very moist. I cut back on both the white and brown sugar and used all purpose flour and it turned out excellent. I made 3 small mini loaves and baked for about 45 minutes. Will definately make again and add raisins next time. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 28, 2004
If this is "light" then surely I will never make a "regular" carrot cake! I added a cream cheese frosting, and it was great! My husband, who usually gobbles everything down really fast, actually paused to appreciate and compliment the cake(then he gobbled it down). Next time I am going to make cupcakes.
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Photo by Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA
Living In: Hillsboro, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 9, 2004
This recipe was absolutely de'lite'ful! I went by the recipe exactly, except I don't have an electric mixer, so I beat the egg whites by hand with a whisk, and they never got "stiff", but they did get a lot thicker, so I used that and the cake came out just fine I think. I couldn't imagine it any better. This was my first cake made from scratch and everyone loved it. Thanks!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 30, 2004
Very good. I didn't have buttermilk so I substituted a combination of sour cream and milk, which worked just fine!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 25, 2004
Delicious, light and fluffy. Rises to about an inch in 9x13 so I'll make 1.5 batch next time with a little more carrot.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 13, 2004
This is a great recipe!! I took this to a dinner party, and it got gobbled up. Everyone thought that it was going to be really heavy and fattening, but when I told them how few calories are in it, lots took a second helping. I made it again just a couple days later for my boyfriend's office! I used the all purpose flour hint and added some pecans. Perfect!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 5, 2003
this is the first cake in my life that i ever made from scratch. i was so pround of myself when i was done! the cake was so yummy!!! well, i shoud say cupcakes. the recipe makes 24 cupcaeks. i give the recipe four stars instead of five becuase (1) i like denser carrot cakes (2) i like sweeter carrot cakes. so when i make this again (and i will definitely make it again), i'll one less egg white and add more brown sugar? i don't know how much that will change the recipe. if you happen to know or have suggestions, pls let me know, oh! and don't forget how INCREDIBLY MOIST this cake was!!! delicious!! yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 20, 2003
This cake is great! thank you!
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La

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 16, 2003
Absolutely FANTASTIC!!! I can't say enough about this cake!. Moist and flavorful without that heavy oily texture. I used the 1 cup of wheat flour and 1 cup of all purpose flour. As another reader suggested, I added a bit more shredded carrots (used 2 cups). Also, I probably added about an 1/8 cup more of the buttermilk because I wanted to make sure the cake would be moist. Next time I make this, I might add even a bit more carrot. Oh, I also added about 3/4 cup finely chopped walnuts which rounded out the flavor! I cheated and frosted it with a canned cream cheese frosting due to timing. I have thrown out my old Carrot cake recipe and replaced it with this one. I'll NEVER make another carrot cake... this one is it, for life!!
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