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Carrot Cake

April/May 2005, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.9 (407 votes)

Carrots give carrot cake a health-halo effect—people think it's health food, but it's usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don't worry, it's still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple.



READER'S COMMENT:
"I love this recipe. It is a lot like an old one I have that has tons of sugar and oil. Like this one better. The pineapple and coconut make it really delicious. It is moist, but has worked for me. "

34 Reviews for Carrot Cake

01/06/2013
Best carrot cake

Made this for the ending of a birthday brunch. Everyone loved it, made two 9 inch round cakes and increased the frosting by half and it worked out well.

Easy, healthy and awesome
Comments
09/30/2012
Anonymous
Needs more flour

I followed the recipe exactly, and as I was pouring it into the prepared pan, I recognized that it was too runny. This recipe definitely needs to be rewritten to include more flour (or less juice). While it was baking, I read most of the reviews and there were a lot of recommendations to add more flour. I expect more from Eating Well. This recipe does not seem to have gone through more than one test in their test kitchen.

Healthy alternative to carrot cake
Comments
07/03/2012
Anonymous
My new favorite cake

This cake has the perfect texture and taste! I nor my family were carrot cake fans but now we are. I had to add about 1/2 cup more flour to mixture cause it was thin and I drained the pineapple extremely well. I left out the coconut due to allergy and substituted pecans. I also used no sugar added pineapple and stevia in place of the sugar so it would be less guilt and more diabetic friendly. Everyone that has tasted it is amazed. I also used regular wheat flour with about 3/4 of the flour being white because I did not have the wheat pastry flour and the texture was fine with that. I figure that losing the regular sugar and using no sugar added pineapple took about 100 calories at least per serving of so way less guilt.

Many
Carrot Cake w/ Pecans & Creamscheese Icing
Comments
05/07/2012
Anonymous

On cake ingredients it doesnt say add carots, but if you go down to baking direction it says add carots, so how much carrots do we need for this recipe?

Comments
03/20/2012
Anonymous
My friends & family loved it!

I made this cake for a girlfriends birthday cake and it was a big hit! I only tweeked it just a tad with switching oil for applesauce and left out coconuts but added soaked raisens with the cake. And for the frosting, I added a bit more powdered sugar and it was perfect! Excellent recipe!

healthier version, fresh ingredients
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