Can I make this recipe using two 8" round cake pans?
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.
33 Reviews for Carrot Cake
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.
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
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!
I have made this cake twice. The first time it was great in taste, but a bit mushy. However, it was my fault because I used a baking pan that was to high in length. The second time I made two cakes and they were in thinner pans. The cakes came out delicious and I shared them with my health class. I am definitely keeping this recipe. I love the flavor, the moisture, and the whole wheat pastry flour!