Advertisement

Carrot Cake

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

Your rating: None Average: 4 (294 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. "

29 Reviews for Carrot Cake

04/11/2014
Anonymous
My go-to recipe

I have made this cake many times. It is always great!
I love the pineapple, and I sometimes add raisins. When someone wants me to bring carrot cake to a gathering, this is my go-to recipe.

Moist, delicious
Comments
07/10/2013
Anonymous
baby's 1st birthday cake

I made this for my son's 1st birthday, and everyone thought it was a decent cake. Tasted much better the next morning with coffee after flavors settled together a little more.
I followed the advice of other reviewers and added 1/4 cup more of flour. I left out the nuts, but it might've been good with the added crunch, and I didn't add as much coconut. I don't think it really needs the coconut.
I made it in larger pan, 11x13 and cooked for 32 minutes, and it was very fluffy, moist, and made for perfect portions. I would recommend a double batch of frosting to cover completely.

moist, healthier than most
Comments
04/14/2013
Anonymous
Delicious and easy to make cake!

I read most of the reviews before attempting this cake.. I ran to the grocery store to pick up the few things I needed... I stayed true to the recipe but changed a few things. I didn't have the pastry flour so used my whole wheat flour (I did add a less little than half a cup extra at the end as most mentioned)- I didn't have buttermilk so used low-fat vanilla yogurt that I had in the fridge- I also added raisins! My only complaint would by my own fault.. I didn't want to spend the extra $ to buy ingredients for frosting so bought Duncan Hines frosting that was on sale.. I bought 'Whipped' Cream Cheese flavor which reminded me of marshmallow fluff.. so next time I'll make it myself or just buy the regular kind of cream cheese frosting. Also, my husband said the best part was the toasted coconut I added on top! ENJOY! Can't wait to make this again!

Really tasty, moist, little guilt!
Final Product!
Comments
04/06/2013
Anonymous
Perfect ending for Easter dinner

After reading reviews I was generous with flour measurements and stingy with liquid measurements. This worked great.

Full of "stuff": carrots, pineapple, walnuts, coconut which all added to richness of taste.
Comments
04/01/2013
Anonymous
Amazingly moist and delicious carrot cake!

I'd never guess this was a healthy version of anything. I don't like cake & I loved this... Yes my batter was runny but instead of having to take it out 10 minutes early & burning in my oven like things usually do, this stayed in the full time & was definitely firm enough at the end of the 40ish minutes. It was just super moist.

My kids loved it & begged for more.
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Connect With Us

Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner