Reviewed: Jun. 5, 2010

Wow, this was amazing - loved it!

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5 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: May 21, 2010

AMAZING! A great alternative to the recipe i used to do which require over a cup of oil. This is just light and fluffy and the taste is just as good! I used skimmed buttermilk and it took 45 mins to bake well. A definte keeper!!

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4 users found this review helpful

Reviewer:

noha

Cooking Level: Beginning

Home Town: Cairo, Al-Qahirah, Egypt

Reviewed: May 11, 2010

Incredible! I used regular white flour instead of cake flour. This cake is really moist even though there is so little oil in it. My husband loves it without any icing. Thanks for this wonderful, more healthy version of a classic dessert/

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2 users found this review helpful

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Pandoramummy

Reviewed: May 9, 2010

Very good with the following changes: used 2 cups carrots, plain non fat yogurt instead of buttermilk, added 1/2 tsp each nutmeg, ginger, and allspice. It tasted just like the fat loaded traditional carrot cake to me.

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10 users found this review helpful

Reviewer:

Cooking Level: Expert

Reviewed: May 9, 2010

I was challenged to bring a "sweet" for Mother's day brunch and came upon this recipe. I used all purpose flour and added about a half teaspoon of lemon peel to compliment the lemon juice I planned on using in the frosting and it turned out great! Super moist and flavorful!

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3 users found this review helpful

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SWEDEINOZ

Reviewed: May 5, 2010

This was not bad. I followed the recipe to the letter save for baking as cupcakes, therefore reducing baking time. Definitely 'lite' in texture, not dense and moist like carrot cake typically is. I actually think I would try using apple sauce instead of the oil, not to reduce the fat more, but to give this a bit more moistness. Other than finding it a bit on the dry side, I enjoyed this for a 'lighter' version of carrot cake. Thanks for sharing your recipe!

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9 users found this review helpful

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CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Mar. 28, 2010

lite and light! very good recipe, it wasn't dense and wasn't overly sweet. I cut back on brown sugar because i used splenda bs, I also used 2 packets of vanilla stevia instead of the 1/2 cup sugar and used regular milk and 2 cups carrots like others suggested. I also added crushed walnuts and golden raisins (both soaked while making the recipe). I didn't coat the pan before making this because I've always been told anytime you use stiff egg whites and add grease to the pan it flops. I litterally just took it out of the oven 5 minutes ago and tried to let it sit for a few, but couldnt help taking a piece.. very delish and airy. A++

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16 users found this review helpful

Reviewer:

NYPD K9 COP

Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Feb. 21, 2010

Jury's still out on this one for me - think I could find a healthier recipe. It wasn't bad though.

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4 users found this review helpful

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CAITHNI

Reviewed: Feb. 19, 2010

Pretty good. I added a little extra flour and buttermilk b/c of altitude.

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4 users found this review helpful

Reviewer:

Joel & Lauren

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

Reviewed: Feb. 17, 2010

A nice light cake! My co workers enjoyed a piece and some had seconds! One commented that it was nice--and not too sweet. The egg white portion almost created a marbled effect when folded in to the batter.

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3 users found this review helpful