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Carrot Cake

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

Your rating: None Average: 4 (332 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. "

32 Reviews for Carrot Cake

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
Comments
04/28/2011
Delicious!

I really loved this cake. I make a carrot cake every easter w my daughter and always try to improve the recipe health-wise and flavor-wise. This was the best cake yet!

I must confess that I used whole wheat pastry flour, vanilla yogurt instead of buttermilk, and olive oil for half the oil. I did not use the pineapple at all (blechy! ) and didn't regret it, it was plenty moist! I also used Mexican cinnamon and Mexican vanilla though I will increase the measurement of both the next time.

The flavor was perfect - not too strong but definitely carroty. It was very moist, yet light.

The cake got a little crumbly on the plate but it held together well enough for the cutting and placing on the plates, so I don't really find that as an issue.

I just might make this before the next Easter!

Great Flavor and texture
Comments
03/21/2011
Carrot Cake

Great recipe, very similar to mine, except the nutrition facts for fiber are inaccurate. The first time I tried this recipe, I knew that the nutritionf facts you entered for fat were inaccurate. Then, you had 5 grams instead of 17 grams. I was about to send you a message but was pleased to see you had made the correction to a total 17 grams of fat with 5 grams of polyunsaturated fat.

Now, you have another inaccuracy. You entered 3 grams of fiber instead of 2. I am a nutritionist and regularly enter these recipes as well as my original ones into my professional database. So verifying these numbers is very easy.

My clients and I would greatly appreciate a correction.

Thanks,
Irma

Great recipe
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