Healthier Carrot Cake

Best ever! Moist, just the right amount out sweetness, not too much. It went quickly!

Wow- this is the first cake I’ve made with whole wheat flour and the first time I’ve made Neufchâtel cheese icing. Omg I don’t think I’ll ever make regular cream cheese icing again! This was the easiest cake to make and it’s definitely one of my favorites now. Maybe THE favorite! (I baked in a cast iron skillet and doubled the frosting.)

I halved the recipe – always do with a new to me recipe. It smelled wonderful in the oven and tastes great. I used walnuts instead of pecans, but otherwise followed the recipe. Yummy!

I usually don’t rate a recipe if I’ve made changes but I will definitely give this one 5 stars. Here’s what I changed. I used half regular flour and half almond flour, half brown sugar and half white sugar, Walnuts and I added 1/2 cup of coconut. Changes were based on other reviewers comments and what I had on hand. I did not frost it as it’s yummy without and the hubs doesn’t need the extra calories. Will def make it again.

I halved the recipe to give to my parents for Father’s Day. After reading other reviews, & based on what I had, I made a number of small changes as follows: I didn’t have pecans, but was able to get some chopped walnuts for the icing (didn’t include any in the cake batter). I used a mix of brown and white granulated sugar, and I used about equal parts cinnamon, nutmeg, and allspice to total the amount of cinnamon called for in the recipe. I also subbed apple sauce for the oil. My icing tasted a little funky at first (possibly my butter had absorbed some other flavors in the fridge?), but I added some salt and sugar until it was a little more palatable to me. I wasn’t able to try the finished cake, but my mom, who doesn’t typically like carrot cake, really enjoyed it and said carrot cake she’d ever had.

My family and I loved this cake. Thanks for the recipe. It’s a keeper. I didn’t have Neufchâtel cheese in the fridge (food shortages at the grocery store during the 2020 pandemic), so I had to use full-fat cream cheese. In place of vegetable oil, I used half unsweetened apple sauce and half safflower oil which I typically do when I bake. The three cups of grated carrots provide plenty of moisture to this cake. I used a tip I had learned from an Epicurious magazine video, which is to decrease the oven temperature by 25 degrees to 325 degrees when baking in a glass pan so that the cake doesn’t dry out, and the results were excellent with that modification for the glass pan. For the sugar, I used half white granulated and half brown sugar. I was very happy to find a recipe using whole wheat flour. You won’t feel like you’re sacrificing taste when you’re eating this healthier carrot cake.

very easy and so yummy!

Loved this! I’ve never made a carrot cake before and I don’t think I’d really change anything if I made this again. It was moist and just sweet enough. I’m no expert baker and this was very easy to make. I paired with a classic cream cheese icing. Delish!

I think it needs a touch more oil, as this made a pretty dry cake. Also, I added at least 2 tsp additional spices, and the baking soda & powder were still very detectable. I thought the amount of sugar was perfect. This is a good recipe that I think needs just a few tweaks.

Made this in the form of cupcakes. Just perfect!!! So moist and bouncy. Hubby is not fond of carrot cake, but did enjoy these.

I’ve made this recipe 6 times already. It’s a perfect base recipe for any fruit. I’ve made it with banana, apple, pears, or carrots. When adding bananas, I reduce the eggs to only one. I just love the versatility of this recipe! I recently made this with banana, apple and carrot. I mixed the fruit and carrots with 1/2 cup of brown sugar and let it sit till it created a lot of liquid. I used only 1 egg. After I made the batter, I poured it into a bundt pan for 50 minutes. O.M.G.!!!!! Best cake ever!

I used half white flour and half stone ground whole wheat instead of 2 cups ww pastry flour. I also substituted walnuts for pecans. Both substitutions were made because that’s what I had on hand. The recipe made 4 Pampered Chef stone mini loaves and 6 mini bundt cakes. The recipe is not too sweet and mine didn’t turn out dry as some reviewers claimed. The oil made the outside of the loaves crisp and delicious. I didn’t use frosting. Nobody missed it. Maybe the next time I’ll throw in some drained, crushed pineapple. This will be my new go-to carrot cake recipe.

I wish it had come out a bit more moist. Otherwise very good!

The cake came out very nicely. I added Chopped almonds and only 3 eggs instead of 4. Cooked for about 40 minutes at 180 C. Very nice recipe. Will make it again.

Awesome! Made it half the size and just like others, substituted the oil with coconut oil and applesauce (1/3 : 2/3) and reduced the sugar to one cup. Definitely one to make again!

I used coconut oil and applesauce to replace the oil. I also reduced the sugar to 3/4 c turbinado plus 1/4 c molasses. Added nutmeg and allspice. Used 3.5 c of carrots. Used walnuts in the icing.

Made this today and it is delicious — moist and very light! Changed out the pecans for toasted walnuts and it is so good! Only took 40 minutes to bake. Highly recommend!

I followed the recipe exactly. I baked it for 40 minutes. It was dry. I’m not sure if it what part of the recipe needs changed to make it moist. Maybe less time?

Perfect for a group of ladies playing cards

I unknowingly served this to a self proclaimed carrot cake snob and she ranted and rave! Like others, I also substituted some oil for applesauce. I omitted the nuts and added some more raisins. Very moist and delicious!

I choose this cake because of the 5 star rating, I was not disappointed, this cake is perfect. I didn’t do any changes, just the way the recipe is, is delicious. Thank you!!