Carrots are a rich source of beta-carotene and have a healthy yet sweet flavour. Substituting half the oil in this recipe with apple sauce will make it more healthful.
Why is everyone giving this recipe a five-star rating after they have altered the recipe? IF you make this as directed: a)There is WAY too much oil, b)it has very little flavor, c)it takes a lot longer than 40-45 minutes to bake, d)the icing does not need that much sugar and butter. It sticks in your throat going down; and left my kids fingers slicker than the exxon oil spill. I think if this recipe was dramatically altered it would be OK. It would be easier to find another recipe... - 07 Sep 2003 (Review from Allrecipes USA and Canada)
I made this twice, the first time I followed the recipe to a T, but I found it kinda of oily, and the texture a little off, so the second time I made it I substituted the 1 1/2 cups of oil for 1 cup of non-sweetened apple sauce and 1/2 cup oil. The texture was perfect and it was easier to cut too. Also I used some spenda with the sugar to cut some calories and used lowfat cream cheese for the icing. The second time around I'd give it 5 stars! - 20 Feb 2007 (Review from Allrecipes USA and Canada)
MMMMM MMMM Good!!!! One of the best carrot cakes I've ever had. The only changes I made were: reduce oil to use 1/2 cup, 2tsp cinnamon, pinch of Allspice... I used 3/4 cup whole wheat flour and 1 1/4 cup white flour.... I also took the advice of other reviewers and reduced the frosting: 1 cup confectioners sugar, 4 oz cream cheese, 1/8 cup butter, 1/2 tsp vanilla, 1/3 cup chopped pecans. I love cream cheese frosting but some recipes have too much for my taste.... Moist & Delicious!!! I love this cake!!!!!!!!! - 17 Feb 2003 (Review from Allrecipes USA and Canada)