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Carrot Cake

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

Your rating: None Average: 4 (348 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. "

34 Reviews for Carrot Cake

02/23/2015
Anonymous

I don't understand why you use white refined sugar in it while there is so much healthier choices, and yet you call it healthy , well it's definitely not that healthy with 2 c of refined sugar.

Comments
01/03/2015
Too moist

My cake was too moist, maybe it was because of the pineapple, should've cut it into smaller pieces. Substituted half of the oil with plain yogurt and it turned out well!

Comments
05/28/2014
Anonymous
Soo yummm

Hubby doesn't want any gift so i baked him this easy moist delicious carrot cake though i call it, carrot and pineapple cake.. ☺️ He loves it.. Yey! Thanks for the recipe.

Comments
04/22/2014
Anonymous
No frosting needed….

A friend suggested sprinkling powder sugar on top instead of the frosting. Most of my guest removed the frosting, they did not like it either. I am not a big fan of cream cheese. Over all, the cake was good. I will make it again, but will add the raisons and no frosting.

I wish I would have added the raisons as suggested by another person.
Comments
04/21/2014
Great Cake, Easy to Make

I followed the advice of others and added an extra 1/2 cup of flour. It was delicious and perfectly moist. I made the cake a day in advance.

Flavorful, filling, easy to make
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