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Carrot Cake

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

Your rating: None Average: 4 (365 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

06/15/2010

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!

Comments
05/17/2010
Anonymous

Can I make this recipe using two 8" round cake pans?

Comments
05/11/2010
Anonymous

Absolutely moist and delicious - even days later! I substituted honey for the sugar in this recipe, and I added some toasted shredded coconut and walnuts on top of the cream cheese. I was a little skeptical of the pineapple, but it really adds a nice brightness. Can't wait to make it (and eat it) again.

Comments
05/11/2010
Anonymous

My husband made this for me on Mother's Day - WOW, one of the best cakes I have ever eaten. We only had whole wheat flour so that is what he used and it would be hard to believe that it could be even better. Also we did not have coconut in the house so used Clementine oranges to flavor the frosting and it went very well with the cake.
I have to make a dessert for a fundraiser this week and plan to make this as cupcakes. Hope it turns out as well.
Thank you for such a wonderful recipe,

Sarah, Fairplay, CO

Comments
05/10/2010
Anonymous

I made this cake for my dad's 79th birthday and everyone loved it! Very moist with lots of flavor. I'll definityly make it again. The whole wheat patry flour really made the cake!

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