6 Reviews of Healthy Carrot Cake

From: 933113

On Aug 24, 2008

Very good. I deleted the raisins and reduced the brown sugar to 1 cup. Also, I found that only 1/2 c of powdered sugar was needed in the frosting. I also made these into cupcakes, rather than a whole cake. The recipe made 20, which with my modifications were approx. 185 calories each.

From: donna in niagara falls

On Apr 17, 2006

I was on the mission to find a good low fat carrot cake recipe and this fit the bill. I was always turned off by the amount of oil in a regular carrot cake recipe. This was light and moist and everybody enjoyed it. Thanks Chris for a great recipe. I will be making this again.

From: Chef #476749

On Aug 5, 2007

This carrot cake was perfect- moist and healthy, and very flavorful. I only make two minor changes: I omitted the raisins (because my husband doesn't like them in cake), and I used lowfat Philly cream cheese instead of neufchatel cheese.

From: Chef #594890

On Sep 25, 2007

Just a Menu suggestion: add 1/2 cup of Apple Sauce and leave out oil. Sounds like a great recipe. Thanks for sharing it!

From: Holly Blackwell

On May 3, 2008

This cake is ridiculously good. I put in applesauce instead of oil and i used 2 whole eggs. I had my doubts, but it's too good.

From: okinok

On Feb 10, 2008

Very tasty. I made this for my daughter's first birthday. I used 100% whole "white wheat" and left out the raisins in the cake. I baked the cake in two 8" round pans. Since I was making this a layer cake, I needed more frosting so I used 16 ounces of cream cheese. I wanted less sugar in the frosting, so I used 1 cup of raisins, and 1 cup of powdered sugar along with 2 teaspoons vanilla and 2 teaspoons skim milk. I whirled the raisins in the food processor and then added the other ingredients. Since I was doubling the frosting, the 1 cup of powdered sugar ended up being just 1/4 of the original amount.