Read reviews (35)
Rate recipe
This cake is moist, tender and delicious, and you won't think “healthy,” but it is. Kids will love it because it's sweet, and you'll love it because it's packed with good-for-you carrots. Brenda Rankhorn - New Market, Alabama
This recipe is:
Contest Winning
Healthy
Nutritional Facts 1 piece equals 223 calories, 8 g fat (1 g saturated fat), 30 mg cholesterol, 183 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Wonderful Carrot Cake in Healthy Cooking February/March 2009, p31
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this 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... :)
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.. :)
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!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013