Carrot Cake

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

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. "

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27 Reviews for Carrot Cake

04/14/2013

Anonymous

Recommends this recipe

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!

Pros: Really tasty, moist, little guilt!

Final Product!

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04/06/2013

Anonymous

Recommends this recipe

Perfect ending for Easter dinner

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

Pros: 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.

Pros: My kids loved it & begged for more.

Comments

01/06/2013

Jean_130

Recommends this recipe

Best carrot cake

Made this for the ending of a birthday brunch. Everyone loved it, made two 9 inch round cakes and increased the frosting by half and it worked out well.

Pros: Easy, healthy and awesome

Comments

09/30/2012

Anonymous

Needs more flour

I followed the recipe exactly, and as I was pouring it into the prepared pan, I recognized that it was too runny. This recipe definitely needs to be rewritten to include more flour (or less juice). While it was baking, I read most of the reviews and there were a lot of recommendations to add more flour. I expect more from Eating Well. This recipe does not seem to have gone through more than one test in their test kitchen.

Pros: Healthy alternative to carrot cake

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