Carrot Cake

Very good. I made a bundt cake (greased and floured the pan very well) and added extra milk to the frosting to make a glaze. For the cake, I used 1-1/2 cups of cake flour and 3/4 cup of white whole wheat flour. I decreased the sugar to 1 cup (and half of that was Stevia). You have to lay the CRUSHED pineapple on a triple layer of paper towels to drain it well (otherwise the cake will get gummy). And I used light olive oil instead of canola. All in all, it was a really good cake and I will make it again.

Followed the recipe as stated above and the cake ended up being waaaay under cooked in the middle. I noticed other reviews said the cake would be rather moist, but this was definitely not even close to cooked. Even after an additional 20 minutes in the oven we eventually only ate the edges (like a tulband cake). Wouldn't recommend this recipe to anyone.

The only change I would make is less sugar. 30 grams in one serving slice is a lot of sugar.

it is a lovely moist cake i would like to know if you can freeze it as it is a lot of mixture and made 2 cakes

Yes!!! Very nice design, thank you so much for fabulous design, I love it very much.

I made the cake and frosting just as in the recipe and loved the flavor of both. The cake was moist, but I like it that way. The one thing I did wrong was I didn't grease the pan enough and the cake stuck coming out, breaking into different pieces. That was sad, but I pushed the pieces together and frosted them anyway and it was all delicious. I am definitely making this one again. A delicious cake, great for breakfast and it feels healthy because it has the pineapple and carrot in it.

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!

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. Pros: I wish I would have added the raisons as suggested by another person. Cons: Did not care for the frosting;

Great Cake, Easy to MakeI 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.Pros: Flavorful, filling, easy to makeCons: I adjusted the frosting to suit my taste by adding a little milk and more powdered sugar

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. Pros: Flavorful, filling, easy to make Cons: I adjusted the frosting to suit my taste by adding a little milk and more powdered sugar

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

Delicious! I really loved this cake. I make a carrot cake every easter w my daughter and always try to improve the recipe health-wise and flavor-wise. This was the best cake yet! I must confess that I used whole wheat pastry flour, vanilla yogurt instead of buttermilk, and olive oil for half the oil. I did not use the pineapple at all (blechy! ) and didn't regret it, it was plenty moist! I also used Mexican cinnamon and Mexican vanilla though I will increase the measurement of both the next time. The flavor was perfect - not too strong but definitely carroty. It was very moist, yet light. The cake got a little crumbly on the plate but it held together well enough for the cutting and placing on the plates, so I don't really find that as an issue. I just might make this before the next Easter! Pros: Great Flavor and texture Cons: mmmm... maybe a little too crumbly.... maybe

Delicious!I really loved this cake. I make a carrot cake every easter w my daughter and always try to improve the recipe health-wise and flavor-wise. This was the best cake yet!I must confess that I used whole wheat pastry flour, vanilla yogurt instead of buttermilk, and olive oil for half the oil. I did not use the pineapple at all (blechy! ) and didn't regret it, it was plenty moist! I also used Mexican cinnamon and Mexican vanilla though I will increase the measurement of both the next time. The flavor was perfect - not too strong but definitely carroty. It was very moist, yet light. The cake got a little crumbly on the plate but it held together well enough for the cutting and placing on the plates, so I don't really find that as an issue.I just might make this before the next Easter!Pros: Great Flavor and textureCons: mmmm... maybe a little too crumbly.... maybe

Carrot Cake Great recipe, very similar to mine, except the nutrition facts for fiber are inaccurate. The first time I tried this recipe, I knew that the nutritionf facts you entered for fat were inaccurate. Then, you had 5 grams instead of 17 grams. I was about to send you a message but was pleased to see you had made the correction to a total 17 grams of fat with 5 grams of polyunsaturated fat. Now, you have another inaccuracy. You entered 3 grams of fiber instead of 2. I am a nutritionist and regularly enter these recipes as well as my original ones into my professional database. So verifying these numbers is very easy. My clients and I would greatly appreciate a correction. Thanks, Irma Pros: Great recipe Cons: There was an inaccuracy in the grams of fat. New one for fiber

Carrot CakeGreat recipe, very similar to mine, except the nutrition facts for fiber are inaccurate. The first time I tried this recipe, I knew that the nutritionf facts you entered for fat were inaccurate. Then, you had 5 grams instead of 17 grams. I was about to send you a message but was pleased to see you had made the correction to a total 17 grams of fat with 5 grams of polyunsaturated fat. Now, you have another inaccuracy. You entered 3 grams of fiber instead of 2. I am a nutritionist and regularly enter these recipes as well as my original ones into my professional database. So verifying these numbers is very easy.My clients and I would greatly appreciate a correction.Thanks,IrmaPros: Great recipeCons: There was an inaccuracy in the grams of fat. New one for fiber

If anyone finds the cake to watery, just adds 1/2 cup of flour, and tries to play around with the recipes. The first time I made the recipe, I added blueberries and raisins. This time I added banana and chocolate chips and 1/2 cup of fresh pineapple!!! It's perfect!!!! I can't ask for a better guilty pleasure!

If anyone finds the cake to watery, just adds 1/2 cup of flour, and tries to play around with the recipes. The first time I made the recipe, I added blueberries and raisins. This time I added banana and chocolate chips and 1/2 cup of fresh pineapple!!! It's perfect!!!! I can't ask for a better guilty pleasure!

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!