5 Reviews

I followed this recipe best I could. There seemed to be some steps missing. It turned out pretty heavy...more like a pound cake or a bread than a "cake". Regardless, it tasted pretty good. The cream cheese frosting was excellent with low fat cream cheese. I also added walnuts to the cake, rather than the frosting. I don't think I will make this again though...I was looking for more of a cakey cake than a bready cake.

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Wallar August 25, 2007

I tryed this recipe out , seem to have everything I wanted in a good carrot cake. I added 1/2 cup of cream cheese in the batter although it didnt call for it . Just adds to the moist texture. Anyway great recipe kirt

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Westbank Boy June 07, 2007

I used cinnamon applesauce and fat free cream cheese. I think the cream cheese should never be substituted. It was still pretty good!

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WeazelChef December 08, 2006

This was great! very filling, not as naughty, but sooooo tasty! been snacking away at it all day! I didnt out in a 1/4 of the sugar but it didnt need it-there was plenty in there. Good idea with the apple sauce, it really does keep it moist! -thanks!

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*Desert Rose* August 24, 2005

This cake was actually made twice. I attempted to use Splenda and a brown sugar replacement for half the sugar. It was a bust! Then I realized that my cake pans were not 8-in but 9 and as they were hot and I needed to get the cake made for dinner guests, I put the batter in a 9x13 rectangular pan. I was out of cinnamon but did have some Applie Pie Spice and used that instead of the cinnamon and nutmeg. For the cream cheese, I used the called for amount of Neufchatel cheese and thinned the frosting ever so slightly (1 ½ teaspoons) with milk. It was very moist and delicious. One of the people I served it to isn’t to fond of overly sweet desserts and they ate 2 pieces. Thanks for posting.

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PaulaG August 14, 2005
Low-Fat Carrot Cake With Cream Cheese Frosting