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"When I served this carrot cake to my family last Easter, everyone loved it...and they couldn't tell I had lightened it up!" relates Ellen Schuh of Sherwood, Wisconsin.
This recipe is:
Healthy
Nutritional Analysis: One piece equals 286 calories, 9 g fat (3 g saturated fat), 33 mg cholesterol, 304 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as 14-Karat Cake in Light & Tasty April/May 2003, p43
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Reviewed on Jan. 31, 2013 by lpugh9
This cake has a good flavor and is moist. I shared some with my daughter and she did not know it was low fat. I will definitely make this again.
Reviewed on Jan. 29, 2012 by Twist_Shriek
The cake is good. But the frosting seems a bit gritty & sweet.
Reviewed on Oct. 19, 2011 by 67belvedere
This is a great carrot cake! Healthy and so moist!
Reviewed on Feb. 16, 2010 by Carol Holliday
I made this today for the first time. Since I am watching my saturated fats and cholesterol, I used egg replacers. The cake is so moist, and is delecious!
Reviewed on Aug. 31, 2009 by hraffington
I love Carrot Cake and have been looking for a healthier version. My family loved this cake and my son loved helping me make it. I will make this again. Very moist and tasty!!
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