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