Reviewed: Jun. 26, 2003

I added low-fat homemade cream cheese icing to keep it relatively healthy.

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18 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Reviewed: Sep. 30, 2004

I love Carrot Cake! I have my own recipe that's a winner with friends and family, but I wanted to try it with whole wheat flour to see if I could tell a big difference in taste. Well, I tried this cake recipe (Carrot Cake X) minus the wheat germ this past weekend (9/19/04) and I loved it. Everyone who sampled a piece enjoyed it as well. The whole wheat flour gives the cake a nice texture, and it doesn't change the taste of the cake! This is definately a winner in my book!!

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53 users found this review helpful

Reviewer:

KD92

Reviewed: Sep. 21, 2007

this was good but a bit heavy.

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3 users found this review helpful

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

Reviewed: Mar. 25, 2008

the best. i will never make a different carrot cake.

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5 users found this review helpful

Reviewer:

Mrs. Adam Liles

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Reviewed: Mar. 31, 2008

Unfortunately I did not get to actually taste this recipe, BUT after sending it to work with my Hubby I got requests for more! I wanted to make this into a double layer cake so I added a quarter more of everything. To make this a bit healthier I subbed Unsweetened Applesauce for the Oil. ALSO, I did not have Wheat Germ so I substituted All Purpose Flour in its place. For no particular reason I also added a touch of Orange Juice. Hee hee! And to finish it off I frosted with homemade cream cheese icing. Hmmmm... Wish I had tried it!

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14 users found this review helpful

Reviewer:

Sam84jo

Cooking Level: Intermediate

Reviewed: Apr. 1, 2008

Very very good! Even my kids liked it!

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0 users found this review helpful

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CCHADY

Cooking Level: Intermediate

Reviewed: Apr. 5, 2008

Amazing! I followed recipe except healthier choices. I used splenda for the sugar and apple sauce for the oil. I only used half cream cheese frosting from one of the other carrot cake recipes. Great Recipe!

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43 users found this review helpful

Reviewer:

MATORGRAVY

Cooking Level: Expert

Home Town: Citra, Florida, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Aug. 17, 2008

Very, Very Good!! we added chocolate chips, plus subsituted applesauce for the oil. Chocked full of goodness! Everyone loved the cake. Thanks!

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1 user found this review helpful

Reviewer:

FAITH902

Cooking Level: Intermediate

Home Town: Chesterfield, Virginia, USA

Reviewed: Nov. 15, 2008

This is very good and you feel good eating it! I did change a few things. I used unsweetened applesauce instead of the oil, used only 3/4 c of sugar, replaced the coconut with raisins (I made this for my 1 yr olds b-day and he loves rasins :) ) and cut the nuts in half. He loved it and we did too. I did cheat and use the cream cheese frosting from Carrot Cake III from here. I had extra batter so I made muffins for my husbands breakfast. Will definetly be making this again!

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15 users found this review helpful

Reviewer:

NADZ45

Reviewed: Dec. 4, 2008

I replaced the oil with unsweetened applesauce and cut the sugar down to 1 1/4 cup (since applesauce is naturally sweeter than oil). I prefer to pre-cook my carrots, and added cream cheese frosting. Delicious! It doesn't even taste whole wheat. Next time I am going to try replacing the sugar with maple syrup to cut down even more on the processed ingredients.

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4 users found this review helpful