This carrot cake uses very little sugar and is very fragrant and sweet from molasses and dried figs that I use as a substitute for sugar. Citrus fruit and spices give it very fresh taste. It is a very moist and tasty cake.
Altered ingredient amounts. Ice with cream cheese and icing sugar Top with chopped apricots and pumpkin seeds - 22 Nov 2009
Excellent recipe! I modified a little by using currants instead of raisins and figs. My granddaughter wanted a carrot cake for her birthday and everyone loved it. - 19 May 2012
Great cake! I used 100% white whole wheat flour and substituted applesauce for the oil. I also used 1/2 sugar and 1/2 Splenda to make this even more healthy. It was a hit of the party! - 14 Sep 2007 (Review from Allrecipes USA and Canada)