Reviewed: Feb. 17, 2013

I did not like this carrot cake. It has too much cinnamon. I think you need to reduce it. It was soggy. I even tried to cook it longer, but it was still soggy. Maybe next time I will reduce the liquid. I think you need to drain the liquid from the pineapple can.

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Reviewer:

Chatty

Reviewed: Feb. 3, 2013

Needed to be cooked sooo much longer. Was mushy in the middle. Think I would stick with my regular recipe.

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Reviewer:

taag4

Reviewed: Aug. 7, 2012

this is SO tasty and (dare i say), healthier than your average Carrot Cake! I made it for an alternative dessert at a family Easter gathering and it was gone before any of the other desserts! I highly recommend!

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Reviewer:

hward

Reviewed: Jun. 10, 2012

This is the BEST! I did not have the white flour, so only wheat flour was used. I did not use the cloves either. It was just sweet enough!

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Reviewer:

Cheryl Devaney

Reviewed: Apr. 15, 2012

moist, good flavor, AND healthy!

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Reviewer:

lkoeppen315

Cooking Level: Intermediate

Living In: Belmont, California, USA

Reviewed: Oct. 11, 2011

This is a great low calorie way of making Carrot cake, but I have to say I made this the exact way is states and you can tell it's low calorie. I guess I was hoping I wouldnt taste the difference. It's ok for me, but I think I'm sticking to the real deal next time.

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Reviewed: Sep. 18, 2011

This turned out great! Didn't have pineapple, so used coursely pureed apples (microwaved to soften) in addition to the applesauce. Used 3 full eggs instead of 6 whites. added a 1/4 teaspoon salt--all baked good needs a smidgeon of salt for flavor. I used NO additional sugar--just three little packets of Truvia. This was DELICIOUS! Great way to use up apples that keep falling off the tree :)

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Reviewer:

ana rose

Reviewed: Sep. 8, 2011

Great flavor, but think I will add more spices next time and some more flour as I found it a little too moist. I reduced the quantity to 6 servings and it made 12 small muffins perfect for snacks and lunches. The muffins only took 18 minutes at 350 to bake so they're ready quick! Even my toddler likes these which makes me happy.

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Reviewer:

gobethgo

Cooking Level: Intermediate

Reviewed: Feb. 4, 2011

This was so good! I only made a few changes: added 1 tbs oil, 1 cup of sugar and doubled the nutmeg and cloves. I also frosted it with a low fat cream chesse frosting. I will definitely be making this again.

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Reviewer:

jmw0233

Reviewed: Aug. 30, 2010

I did not care for this recipe at all. It does leave an aftertaste in your mouth, as other reviewers stated. I believe that came from the cloves. I expected that it would not have the taste/ texture of a higher fat carrot cake, and it did have a somewhat "chewy" texture. I could have dealt with that, if the taste had been better. Maybe leaving the cloves out would help, if you wanted to try and tweak the recipe a bit. It just didn't suit my personal taste.

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