Excellent recipe! I made it last night and brought it in today for a coworker's birthday, and everyone loves it. Hard to believe it's low-fat. I added about 1/2 cup of pecans to the recipe, as well as a dash of nutmeg and cloves. I frosted it with the allspice (used cinnamon instead of allspice) cream cheese frosting recipe found on this site (using 2-8 ounce blocks of Neufchatel cream cheese). Great flavor!

Very moist for a "lite" cake...it does have significant decreases in fat/calories, though you could never tell by the taste. I did add a bit more carrots because the 1 1/2 cups looked a little scant to me when I folded them in. My DH liked it and my little assistant chef told me it was the BEST carrot cake ever (maybe because she helped!). It was definitely done in 35 minutes. Thanks for making one of our favorite desserts a little less fattening! Thanks for sharing, Marva.

Great recipe! The cake came out absolutely delicious. I followed the recipe exactly, though i didn't have enough wheat flour left so i just used 2 cups of regular flour, and it was fine.

I am fourteen years old and this was my first time ever making a cake from scratch. I made it when I made dinner for my family. They absolutely loved it! At first, I was a bit apprehensive, because some low-fat products aren't very good. But this was wonderful! I must admit my favorite part was when I told them that it was a low-fat cake after they had finished eating it. They were shocked! It tasted even better the second day. It was still wonderfully moist. My sister also put it in the freezer. It was sinful! I frosted it with Allspice Cream Cheese Frosting (found on this website) using Neufchatel Cream Cheese. It was so delicious and everyone loved it!!! P.S. I also added a SMALL amount of finely chopped pecans, approximately 1/2 cup or so. It would of been fine without them, though.

very moist and tasty-addition of nuts would be extra nice!!!! will definately make this one instead of fatty traditional carrot cakes.