Reviewed: Mar. 31, 2012

absolutely delicious! So moist and flavorful, better than any full calorie recipe Will be making this again and again.

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3 users found this review helpful

Reviewer:

vidara

Reviewed: Mar. 22, 2012

Delicious! Wonderful and full of spices and a hit in my house!

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4 users found this review helpful

Reviewer:

AllisonMarie

Cooking Level: Intermediate

Reviewed: Mar. 5, 2012

It looks like I may be in the minority here, but I did not care for this cake at all. I made it per recipe instructions & it just did not have enough flavor. I gave it 3 stars, instead of 2 because it IS a much healthier version of carrot cake. However, I don't think I will attempt it again. Texture is dense, which I like... but it was too dry and bland as some other reviewers have noted.

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Reviewer:

CHERYLBH

Cooking Level: Intermediate

Reviewed: Feb. 28, 2012

I found the cake to be pretty bland. Perhaps adding some nutmeg or clove might have made the flavor better. I also thought it was a little dense - not quite as fluffy as it should have been. I did use all-purpose flour instead of cake flour howver and I'm sure this had something to do with it. It wasn't bad, I will just probably find a recipe that has a little more OOMPH in the flavor department next time!

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4 users found this review helpful

Reviewer:

careyanna

Cooking Level: Beginning

Home Town: Nashville, Tennessee, USA

Living In: Lascassas, Tennessee, USA

Reviewed: Feb. 25, 2012

This is one of the best cakes I have ever made and so easy. I make it just like stated and it is great! I have made it 4 times now and it is perfect every time.

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5 users found this review helpful

Reviewer:

tonifrg

Reviewed: Feb. 11, 2012

I made this recipe for work and my co-workers seemed to like it. I was afraid that the cake might be too lite but it was perfect.

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3 users found this review helpful

Reviewer:

KLynnM333

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: Jan. 22, 2012

It came out perfectly moist and light in 30 mins. I didn't have buttermilk so I used 2% instead. I tried white whole wheat flour which I have read is milder than whole wheat and just as nutritious. I still have to experiment and see the difference. I also added 1/2 tsp each of nutmeg, ginger and cloves after reading the reviews. And of course, some raisins (my husband loves them in anything). Served it with tea and my girlfriends loved it.

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Reviewer:

charu

Reviewed: Jan. 19, 2012

Great recipe. This was the first time that I made carrot cake, and it turned out fabulously! I did change a few things- I used only brown sugar, and whole wheat flour, and I replaced buttermilk with almond milk. I also added cranberries and pumpkin seeds. I will definitly make this recipe again, though I will probably add a bit more grated carrot next time. Thanks for the recipe!

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2 users found this review helpful

Reviewer:

janinasolo

Reviewed: Jan. 11, 2012

I wasn't sure what to expect, but I was pleasantly surprised by how delicious this recipe was! Very moist and satisfies the sweet tooth, while being just a little bit healthy. :] Tip: using whole wheat pastry flour in baked goods eliminates the heavier texture of whole wheat and keeps all the benefits. Also, for those wanting to use all whole wheat flour in this recipe, just know that whole wheat does have more calories and fat than refined flour, but it also has more nutrients.

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Reviewer:

carissa anne

Reviewed: Jan. 11, 2012

this was delicious! I also made a few adjustments to make it even healthier... I used 2c of whole wheat flour and omitted the cake flour, 1c of unsweetened applesauce instead of oil, 2c of carrot, and 2tsp of cinnamon and added a 1/2tsp of nutmeg. It came not moist and delicious! Next time I will cut down on both sugars as it is quite sweet with the applesauce. Great with or without cream cheese icing!

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3 users found this review helpful