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.
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.
32 Reviews for Carrot Cake
Well, I tried this today with great expectations only to end up with a mushy mess! This cake does have the makings of a great feast so I'll try it again.
There's no canola oil, whole wheat pastry flour or buttermilk where I come from so I used olive oil, unsifted all purpose flour and sour milk. Also, in the place of the sugars I used caster sugar because the granulated sugar I found in the supermarket cost an arm and a leg. In my country we use Celsius, and I used the correct conversion to the best of my knowledge but after more than an hour of baking I decided to remove the cake even though forks I inserted didn't come out clean.
Next time I'll use a cup of sugar and 2.5 of flour.
This cake tastes like an indulgence, but with 1/2 the guilt! I made the recipe with whole wheat flour instead of pastry flour, and it turned out great. I also skipped the frosting and made a quick glaze with powdered sugar instead. The cake tastes so good that you only need a little frosting. I added raisins as well. Carrot cake is my Dad's favorite dessert, and I can't imagine ever using another recipe!
If anyone finds the cake to watery, just adds 1/2 cup of flour, and tries to play around with the recipes. The first time I made the recipe, I added blueberries and raisins. This time I added banana and chocolate chips and 1/2 cup of fresh pineapple!!! It's perfect!!!! I can't ask for a better guilty pleasure!
Can I make this recipe using two 8" round cake pans?