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!
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.
34 Reviews for Carrot Cake
I'm surprised so many people liked this cake. I thought the consistency was spongy and not very good. I would not make this again.
This cake is Amazing!!!!! With a capital "A"!! So moist and tasty. My whole family loved it and I plan on making it again.
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.