9 Reviews

I love whole wheat baked goods and I love carrot cake so this recipe was a wonderful find. My friends marvelled at its delicious perfection and my prowess with the oven, but I shrugged and said, "It was easy!"

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jem the worm April 09, 2004

This was delicious. We also appreciate the addition of whole wheat.

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SloppyJoe December 14, 2011

What a fantastic carrot cake recipe! I love it! I doubled the recipe (make sure you use 4 TBS of pineapple juice instead of 2. The converter doesn't make the change for you.) and made a huge batch of muffins. I wanted to make the cream cheese frosting but it doesn't say which cookbook it's in- evelyn/athens has several. So I just did a regular search and came up with a great one. These are so yummy!

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MrsHudson May 23, 2009

I found a darn similar recipe in a Junior League cookbook. It is the most amazing carrot cake that you will EVER eat. My recipe calls for 1 1/4 c. vegetable oil, 1 c. less 2 T. whole wheat flour, 2 tsp. baking powder (in addition to the soda), 3 c. packed, finely shredded raw carrots, and 1/2 c. chopped nuts. My lemon cream cheese frosting is substanially different. Seriously, this cake is twice as good if you let it rest one day.

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Scrivener1 June 20, 2008

This cake I thought was great the first night, but wait till you eat a piece the next day it even gets more moist and yummy. I'm taking some to a party my daughter is having tonight and I almost hate to part with any of it. I will be making this cake again soon.

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Granny Chef October 05, 2006

This carrot cake, was so GOOD ! it tasted like the one i had in busch garden lol ( the first carrot cake of my life ... ha ! ) So here is what i changed : 3/4 cup peanut oil 3/4 cup sugar and 3/4 cup brown sugar + 1 tablespoon of rum and i used almonds instead of walnuts because that's all i had. I bake them into very big muffin tins, They are very very very good, i'm so proud and so glad i tried your recipe. Thank you so much, i'll take a picture of the inside of the cake later.

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Elodie September 28, 2006

Woweeeeeeeeeeee!This cake has got a thumbs up all thwe way!Thankyou!But i used the philadelphia cream cheese turned out lovely.

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Shilpa Mathew August 17, 2004

This cake has to be the most exciting one I have made in a long time. I made the cream cheese to go with this. And it turned out just out of this world. I mixed 1/2 fresh cottage cheese (homemade) and 1/2 yoghurt (homemade!:D) and allowed to drip dry and then combined them. The result was cream cheese or very, very close. We pay a bomb for imported cream cheese if we do get it. So this was a major discovery for me (I am jumping with joy as I write this. Thought I'd tell you since you can't see me). I took a pointer from Mirj's recipe for Cream cheese but added the yoghurt on impulse. I loved the combination of carrot cake and cream cheese. This is the first time I have tried it. I omitted the walnuts as I ran out of them this week and could not go shopping because of heavy rains in my part of the world. But stuck to the rest of the recipe including the icing!!!!! Heaven has a new address Ev and thanks for showing me the way! :) Fay p.s.Forgot to add that the whole wheat flour in the cake makes it extra special for me. I also add wheat flour to most of my cakes. Whether the recipe tells me to or not. Love the difference it makes to the cake and makes eating the cake less guilt ridden. :) Fay

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Girl from India July 30, 2004
Whole Wheat Carrot Cake with Cream Cheese Frosting