3 Reviews

This is unbelievably moist! Another recipe used 1 1/2 C oil & 4 eggs, just way too much fat. I used whole wheat pastry flour & had to add an additional 1 TB oil & about 1/4 cup non fat milk because I had no pineapple to make it more liquid. I also subbed 1/3 brown sugar for the white & had no coconut but added raisins. It needs no frosting! Next time I'll use part Stevia to bring the carbs & calories down. I used a bundt pan & it took about 45 min to bake. My husband loved it!

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k8bug February 24, 2013

This was awesome! I used whole wheat pastry flour, unsweetened coconut, walnuts instead of pecans, added an extra teaspoon of cinnamon and cut the sugar to 3/4 cup. Instead of using a 13x9 pan, I baked it in two 8x8 pans. I put one in the freezer for later, but frosted the other with a 1/4 of My Favorite Cream Cheese Frosting and served it after dinner. Everyone enjoyed it and so I'll definitely be making this again. Thanks so much.

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haven't the slightest December 12, 2010

This cake is so yummy. Almost no oil in it, that's really good. It's a healthy cake we all enjoyed. My mother will keep the recipe to do it often. We used only 3/4 cup of sugar, unsweetened coconut. We baked it in the 13x9 baking pan, then we cut it in half to have a cute cake with frosting (My Favorite Cream Cheese Frosting) in the middle. Thanks Valgal :) Made for PAC Spring 2010

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Boomette April 04, 2010
My Favorite Cooking Light Carrot Cake