This was so good! I did make changes to reduce fat and make it a little more heart healthy, but I don't think it took too much away from the original recipe so I feel comfortable reviewing it! I used whole wheat flour and pumpkin puree instead of the oil. I was worried about it being a little dry because of the flour but it turned out SO great! So moist and delicious! I will never use another recipe again! Frosted it with a great cream cheese frosting recipe from this sit (2- 8oz packages cream cheese, 2 C confectioner's sugar, 1/2 cup butter, & 1 teaspoon vanilla)- the frosting was also the best cream cheese frosting I've ever tasted, more cream cheese-like, not super sweet. Perfect compliment to this carrot cake! Thanks for such a great recipe!
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This was so good! I did make changes to reduce fat and make it a little more heart healthy,...