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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

04/20/2010
Anonymous

This cake is Amazing!!!!! With a capital "A"!! So moist and tasty. My whole family loved it and I plan on making it again.

Comments
04/08/2010
Anonymous

I served this to 14 for Easter dinner and it was a big hit. Several who didn't want cake had a piece at the suggestion of other family members. I made it exactly as the recipe calls except I served it with the frosting on the side to offer a reduced calorie option. I used some of the remaining unsweetened coconut to create/sprinkle the shape of an Easter Bunny of top of the unfrosted cake. I will definately keep this recipe and make it again.

Comments
03/09/2010

Woohoo... finally an awesome healthier cake recipe! I did not use the coconut or nuts because my daughter has a nut allergy. I added marschino cherries, instead. Fantastic cake and so moist. Thank you!

Comments
02/12/2010
Anonymous
Very good cake I made this

Very good cake

I made this with the kids for their Valentine's day party and they turned out great. I didn't have pastry wheat flour so I used the standard wheat flour and thought it was fine. I also replaced the oil with low-fat plain yogurt.

Comments
02/11/2010
Anonymous

Wowww!!!!! Amazing!!!!
The best cake ever. I made a few changes, I didn't have pineapple therefore I use 3 tablespoons of orange juice and add 2 teaspoons of orange zest... I also add some nuts, dry cranberries and some blueberries.... Delicious! the cake was moist and everyone loves it. It is definetely a keeper...

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