Carrot Cake

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

Your rating: None Average: 3.9 (409 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.

"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


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
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.


Great recipe

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.


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!


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