Wonderful Carrot Cake Recipe

Reviewed on Apr. 07, 2013 by ConnieK

I too thought this was dry (but it could be that I baked it too long). Does have a great flavor and is easy to make. May try again and only bake for 40 min instead of 45.

Reviewed on Oct. 11, 2012 by fabtab

sorry, i forgot to said, I only use half of sugar... :)

Reviewed on Oct. 11, 2012 by fabtab

this is the MOST DELICIOUS AND SUPER LIGHT CARROT CAKEEEEEEEEEE!!!!!

Very moist, and tender and delicious..

I made it many, many, many times... it's my super favorite and the number 1 in my list of carrot cake... Really, you must do it.. :)

Reviewed on May. 29, 2012 by godsgrace_7

I took this cake to a church picnic yesterday and everyone really liked it. It was very moist and light. I will definitely make this again.

Reviewed on Aug. 16, 2011 by s_pants

I thought it was a very good carrot cake...I left out the nuts because my son doesn't like them. I thought the frosting was excellent. I frosted about 2/3 of the cake with this recipe and made 1/3 of the frosting recipe using soy cream cheese and milk and it turned out well, too. I never would have guessed it was a "healthy" cake!

Reviewed on Jun. 16, 2011 by vallarta

I like to use pineapple in my cake\\\

Reviewed on May. 02, 2011 by sherk

We are diabetic so I made this recipe substituting Splenda and Splenda Brown Sugar. I came out very moist. Instead of the cream cheese frosting, I used Cool Whip Lite. Would definitely make again.

Reviewed on Apr. 28, 2011 by children107

I made it for Easter only I didn't get it made until Monday. I ranout of time and oven space. But everyone loved it. My daughter even took it for her school lunch. I have made other Carrot Cakes but I liked that this one had applesauce in it. I hope to make it often. It is better than any box mix.

Reviewed on Apr. 28, 2011 by forgoti8it

I have not made this cake yet. But I will, as I think it sounds delicious I have read the comments though. I think some of these raters are making a different cake then this one submitted by Taste of Home. I have read this recipe forwards and backwards and pineapple is not listed in this recipe. It does have applesauce. But Albertagirl40 did send a Cake Carrot Recipe and it has pineapple, not applesauce in that recipe. That might be why some thought it was too dry. Two different recipes should not be rated the same. And a recipe other than Taste of Home should not be rated here.

Reviewed on Apr. 28, 2011 by Sheryl Tokarczyk

Used as an Easter morning treat! Enjoyed by all and recipe was shared!

Reviewed on Apr. 28, 2011 by karen1bryant

It was a little dry, if I make it again I would add raisons.

Reviewed on Apr. 28, 2011 by PatsyReed

Cake was very good. If you want sugar free recipes go to the Splenda or Ideal sites. I may have mis-measured the flour, or not drained the pineapple well enough, as my batter was fairly thin, so I had to cook it a little longer. That was no problem. Cake was great!

Reviewed on Apr. 28, 2011 by luiggy

I love carrot cakes...

Reviewed on Apr. 28, 2011 by GibsonGirl85

The carrot flavor was so mild, you hardly knew there were carrots in it. I was really hoping this cake would be more to my tastes than what it was. I miss the carrot cake of my childhood. But if you like mild flavor, then by all means, bake this cake.

Reviewed on Apr. 28, 2011 by PBnuffsaid

I made this into cupcakes (made about 27 cupcakes) and used a little less than 3/4 C. sugar and brown sugar (as someone had suggested it had too much. Also, for the frosting, I used 4oz of cream cheese (since I bought an 8oz block) and added a bit more powdered sugar to make up for that.

The cupcakes were good. A bit heavy and they don't rise much. Also, the amount of frosting only covered about 24 cupcakes, at least the way I put it on.

Overall a good recipe though. Not difficult and very tasty.

Reviewed on Apr. 28, 2011 by cckrll61

This cake was really moist with the pineapple in it. It was a big hit at Easter dinner. Also a friend of mine loves it because it's made from scratch. Will most certainly make it again.

Reviewed on Apr. 28, 2011 by namayna

This was pretty good. I used Ideal for the sugar because my boyfriend is diabetic. It was excellent, even the frosting, it worked fine.

Reviewed on Apr. 28, 2011 by KLYW

The cake was not as moist as I had hoped. I would not make this again.

Reviewed on Apr. 28, 2011 by nancylcunliffe

I loved it and thought it was an easy recipe to make. My family loved it also

Reviewed on Apr. 25, 2011 by BettyJo3847

This is an awesome cake. It does not taste healthy. It tastes great!!

Reviewed on Apr. 23, 2011 by hoteamom

Great recipe! Easy to make, bakes up great, very tasty... my company loved it!!!

Reviewed on Apr. 22, 2011 by albertagirl40

Sorry, but inadvertently left out an ingredient for the frosting in my recipe. It should include 2 cups of powdered sugar, sifted or not.

Reviewed on Apr. 22, 2011 by albertagirl40

I thought I'd try it to see how it compared to mine -- I WIN! If you want to make a good AND healthy carrot cake, try this.

CAKE CARROT PINEAPPLE WHOLE WHEAT HONEY

2 ½ c. whole wheat cake flour

2 tsp. baking powder

1 1/2 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 (20 oz.) can crushed unsweetened pineapple

3/4 c. butter

2/3 c. honey

3 eggs

1 tsp. vanilla

2 c. shredded carrots

Set oven at 350°F. Grease and flour cake pan.

Drain pineapple and set aside.

Combine dry ingredients and set aside.

Beat honey and butter in large mixer bowl.

Add eggs and vanilla, combine thoroughly

Beat in flour and egg mixtures alternately, scraping sides occasionally.

Fold in carrots and pineapple.

Bake for 1 hour.

CREAM CHEESE FROSTING:

Beat 8 oz. block of cream cheese, 1/4 cup butter.

Add 1 teaspoon vanilla and honey to taste.

Sorry, I don't mean to be rude, but the aim is to find a recipe that works as advertised, isn't it?

shortstuffcm

Reviewed on Apr. 22, 2011 by oubetsy

I have always bought Ideal at Meijer (Ohio) and I know other grocery stores carry it as well. It's not like most "sugar substitutes" as it's 99% natural (small amount of sucralose for sweet taste). I suggest visiting their website for more info!

Reviewed on Apr. 22, 2011 by Donalee2

WHERE DO YOU GET IDEAL SUGAR SUBSTITUTE? I HAVE NEVER HEARD OF IT BEFORE. DONALEE2

Reviewed on Apr. 22, 2011 by Donalee2

I HAVEN'T TRIED THIS RECIPE YET BUT PLAN TO. ALL SUGAR AND FLOUR ARE CARBOHYDRATES AND IF YOU ARE DIABETIC OR WATCHING YOUR WEIGHT THAT IS WHAT YOU LOOK AT. THERE IS A DIFFERENCE IN CARBS. THE GOOD CARBS HAVE MORE FIBER IN THEM. YOU HAVE TO MAKE THE DECISION IF YOU EAT A CERTAIN THING OR NOT. IF YOU DON'T THINK IT IS HEALTHY DON'T EAT IT. DONALEE2

Reviewed on Apr. 21, 2011 by Fernjack

I believe gramychristine made a typing error and should have put maple sugar not male sugar

Reviewed on Apr. 21, 2011 by amberoseinjune

I'm sure that they mean MAPLE syrup- someone made a big typo.

Reviewed on Apr. 21, 2011 by agronomy1

Actually there is not that much sugar in the recipe, and sugar is not that unhealthy for you - it is much healthier than artificial sweetener (never eat this) or high fructose corn syrup!! You can often use less than a recipe calls for if necessary.

Reviewed on Apr. 21, 2011 by Black Lady

I haven't made this recipe yet but I would like to know what male syrup is and where do you get it?????

Reviewed on Apr. 21, 2011 by oubetsy

While I have not tried this recipe yet, I just wanted to share a wonderful brand for those who commented on the sugar. I suggest using Ideal No Calorie Sweetener - it comes in regular sugar, brown sugar, and confectioner's sugar and tastes exactly the same (in my opinion). It cuts out all the calories that come with the sugar and works amazing for baking recipes, such as this. It is a little pricey but worth it if you're diabetic or concerned about the calories. I'm sure there are others who disagree with my suggestion, but just wanted to share with anyone looking for a great substitute!

Reviewed on Apr. 21, 2011 by dregan

Actually, if it actually makes 24 svgs, that is only 3 tsps (48 calories) of sugar per svg. That's not bad for a dessert.

Reviewed on Apr. 21, 2011 by gramychristine

I haven't tried this yet, but I always lower the amount of sugar a recipe calls for. Chemically, one can eliminate up to 1/3 of the sugar amount and not have it affect the overall consistency. I have been reading about the benefits of pure male syrup. I wonder how substituting that for the white and brown sugars would turn out. It's worth a try!

Reviewed on Mar. 08, 2011 by ctownsley

Excellent! I made it into muffins with a drizzle of cream cheese icing and added a bit more cinnamon and allspice. Definitely a keeper!

Reviewed on Jan. 21, 2010 by ilysej

This is packed with sugar and not truly healthy!