I went to a lovely moonlight wedding a couple of weeks ago, and this carrot cake was the wedding cake. The bride, who is somewhat of a gourmet chef herself, actually baked it. I have uploaded my photo of the cake so everyone can see how incredibly beautiful this cake can be. Everyone at the wedding raved about it, and this was a health-conscious crowd. If you go to the images, it is a flat cake with two heart-shaped cakes on top. You will also see some chocolate hearts wrapped in gold and gold flowers. The photo itself looks very golden because it was taken at night under the outdoor lights (and the moon was full!). Kathy, the bride, also had gold roses in her bouquet, one for each of the single ladies at the wedding. Oh, and she used spelt flour instead of whole wheat. Highly recommended.
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Very good and so much healthier than your average carrot cake! I replaced 1/2 the oil with applesauce and it still came out moist. The only thing I would do different in the future is add more spices. Thanks, Messy Cook; this will be my go-to carrot cake from now on!
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Very good recipe. I used nutmeg and ground ginger in addition to the cinnamon, and finely ground raw apple in place of pineapple, with excellent results. To make it into a birthday cake, I spread apple butter between the layers and poured an orange maple glaze on top -- really delicious and not too heavy after a big dinner. (For the glaze: melt 2 T. butter, heat with 1/4 c. pure maple syrup and the zest of an orange, then whisk in 1 c. powdered sugar. Pour immediately over the cooled cake.)
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Frosted this delicious cake with Cream Cheese Frosting! I am on WW and was glad to find a healthy cake that I would enjoy! Made it for Easter and it was a hit!! Used maple syrup instead of honey was the only change I made! Thanks for sharing! :)
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Truly delicious. The only change I made was more spices. I'm a big fan of extra spices, so added ginnger, cloves, and nutmeg, (and extra cinnamon, of course). I made topped one 8x8 with Broiled Coconut Topping which was fantastic, and froze the other one to enjoy later. P.S. this is even better the second day, moist, flavorful, fantabulous.
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Seriously, ONE THOUSAND STARS!! I made this as cupcakes (took 18 minutes to bake) for my son's 2nd birthday and got 24 lovely cupcakes. I added vanilla, as suggested by others, subbed applesauce for 1/2 the oil and added some chopped dates since I had some extra laying around. I frosted them with a lemon cream cheese icing, but thought they were spectacular without anything at all. Thanks so much for posting, I wish I had a reason to use this recipe more often!
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Anyone know if I can omit the walnuts or replace them with a non-tree nut? My husband has severe tree nut allergies and this recipe sounds amazing. I have carrots from my garden that I'd like to use...
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Let's put it this way...I'm making this again right now! Sooo yummy!
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I made this as a healthy birthday cake alternative for a friend at work and got rave reviews. Very moist and flavorful. I used regular whole wheat flour vs. white whole wheat flour and it still looked great.
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Amazing! Moist and delicious! Added some vanilla like others suggested. Thank you for posting!
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Good carrot cake, really liked it with the whole wheat flour. Made a couple sub's; omitted pineapple and added toasted coconut and increased the oil a bit, reduced the amount of cinnamon to 1 t and added 2 t ground ginger (just a personal preference). I baked it in a 9 X 13 glass pan, but had to add about 20 minutes to the baking time with foil over the top for the last 15.
Very good, wholesome taste. Made with my own burnt butter cream cheese frosting.
Thanks for posting!
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Great cake! Dense and moist. I used pecans for the walnuts and also added raisins. Frosted with the basic cream cheese frosting. Thank you for posting this, I think it would translate well with (sweated) zucchini too.
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I created a membership here just to add my review. Thank you so much "A Messy Cook"! The entire family kept going back to the cake pan to nibble on this light, flavorful carrot cake. I used 1-3/4 cup whole-wheat flour and 1/4 cup organic oat flour. I loved that 1-1/2 cups oil WAS NOT called for like other carrot cake recipes. Since my husband mistakenly picked up jumbo eggs at the market, this is what was used. The cake was amazingly light for a carrot cake. The cake was frosted with Maple Cream Cheese Frosting (7-Minute frosting made with reduced maple syrup whipped into egg whites, whipped cool, then cream cheese and butter whipped in with a half tsp maple flavoring and salt) Thank you for sharing.
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Made this recipe into 24 cupcakes, baked 20 min @ 350 F. Really fantabulous-good and moist, not heavy; a keeper recipe! However, needs vanilla; a cream cheese icing with vanilla should rectify this. Thank you, A Messy Cook!!
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I had this cake yesterday...without tweaking the recipe at all...it came out very well except that their was slight smell of eggs ....maybe a tsp of vanilla is missing...which would rectify that.....
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This cake was wonderful!! Made it for the first time for the holidays....it was loved by everyone. Nobody knew that it was made without sugar. I did add a little coconut to batter before baking. I iced the cake with #187817- cream cheese whipped cream frosting.
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I've shared this recipe with a lot of my friends and it's always been a hit.
I's not just how tasty and moist it is but also the fact that it is very healthy and easy to do. I used regular whole wheat and half the honey. It is delicious, if you try it, you won't be wasting your time!
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This cake is fantastic just as it is! I cut out sugar and yeast from my diet and this cake saves the day when I crave something sweet! Instead of honey, I used no sugar added apple juice concentrate and none of my guests could even tell that the cake had no sugar. Also, I sometimes add raisins and unsweetened shredded coconut to the batter. When I make the cream cheese frosting, I add some apple juice concentrate and a little of the pineapple juice leftover from draining the pineapple again as a sweetener without the extra sugar and it's sooo good! I've even served it with plain whipped cream cheese that had a little sour cream mixed in! Also good! My friends go back for seconds every time I make this! Thank you so much for sharing this recipe, it will forever be one of my favorite sweet treats!
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This is a GREAT Carrot Cake. The fact that it's sugar free is just an added bonus. Took it to a dinner of friends and it was a total hit. No one suspected it was sugar free. I used 1/2 cup of honey and it was sweet enough for me. OUTSTANDING!!
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this was amazing! great ingredients. i was out of oil - so i used the last tablespoon or so that i had in the bottle, then used about 3/4 c. plain yogurt. i used regular (not white) whole wheat flour and just 1/4 c. honey. i also added 1/2 c. ground flaxseed. the cake was so good! i took it to work, and my junk-food loving co-workers even raved about it! wonderful recipe. thanks so much!
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