Carrot Cake

  • CindyandSteve Posted: 03/31/11
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    This was so good! Everyone loved it. I used fat free cream cheese and did not use the fromage blanc. Delicious!

  • suedenim33 Posted: 03/25/11
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    Really good cake! I didn't use the special cheese-just 7 ounces of neufchatel (the 1/3 less fat Kraft cream cheese). It wasn't overpoweringly sweet and I only ended up using half the frosting. I did save it though, in case someone wants to add more to their piece.

  • AmeliaPackard Posted: 03/27/11
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    I usually try to follow a recipe as is first, but I broke that rule this time with mixed results. I used one half whole wheat and one half all purpose flour, and it worked fine, but I think next time I'd just use the all purpose flour, I'm not sure it made much difference in health, and cost something in taste and texture. Secondly I used chevre (instead of formage blanc) and Neufchatel (instead of cream cheese) in the frosting, and reduced the sugar to 2 cups, and that worked out great. Next time I might even try 1 1/2 cups sugar, even with 2 it was very sweet. Oh, and I made them into cupcakes (portion control). They looked great frosted with one half of a pecan on top. Big hit with both the husband and the three year old, so I'll definitely try this again.

  • DiFi1234 Posted: 03/27/11
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    I followed this recipe to the letter, even using fromage blanc. It turned out awful! Did not rise well (this recipe calls for baking powder while other recipes call for baking soda??) and was kind of dry and boring. The frosting was too runny, which might have been remedied by a little time in the fridge before frosting. I am throwing it away and starting over with a different recipe...

  • lizencarn Posted: 03/27/11
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    Followed recipe exactly, resulted in luscious, rich dessert. I never thought I'd say this, but I might actually use less icing in the future. Found the fromage blanc at Whole Foods, and think it added to richness w/out adding fat.

  • ominomi1 Posted: 03/18/11
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    I made this cake tonight after seeing the recipe in the latest Cooking Light magazine. The only things I added were 1/8 tspn each of nutmeg and cloves. This cake was incredibly moist and had just the right amount of denseness. My husband said it was the best carrot cake ever and I've tried a lot of different carrot cake recipes. I will definitely be making this cake again!

  • krys1613 Posted: 06/06/11
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    My boyfriend begs me to make this recipe all the time after I made it the first time. I followed the recipe exactly and it is especially good after cooling in the fridge. Highly recommend!

  • Brandicj Posted: 04/23/11
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    Perhaps this would benefit from the added spices others mentioned. Otherwise it's great. I love that I can serve it in the pan as a sheet cake and skip the assembly of a layer cake. For those finding the icing to sweet, I think you could easily double the fromage blanc to add tartness. I used greek yogurt as a substitute. Also, for the reviewer who found the cake too dry, I did not have that experience. I shredded my carrots immediately before baking in the food processor and they were almost wet. I can see a dryness problem resulting from prepackaged shredded carrots. I needed to add 4 minutes to the baking time in my electric oven with a glass baking dish. Can't wait to serve this at our Easter potluck!

  • Guilfette Posted: 04/25/11
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    Made this for Easter this year and waited to tell everyone that this was a reduced calories recipe - no one believed me. It was a huge hit! Moist, flavorful and had us all coming back for seconds! I used Greek yogurt as a substitute for the fromage blanc and the frosting was great!

  • gjones2 Posted: 05/16/11
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    Nice flavor but mine seemed a bit dry. Actually seemed moister the next day after refridgeration. Loved the cream cheese frosting. Am going to cook for a couple of minutes less time when I make it again to see if it seems more moist.

  • rmiller2 Posted: 05/06/11
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    This carrot cake was amazing! It wasn't oily like many carrot cakes tend to be and was moist, light, and fluffy all at once! Wouldn't want it to be any sweeter, may even cut the sugar a little more than I did the next time. I didn't make the icing, but I'm sure it would be great on top of this cake, even though it doesn't even need it. I also added a dash of nutmeg and cloves like some other reviewers and I think this helped enhance the cake a bit. 28 minutes was perfect amount of baking time too. I would definitely make this again and highly recommend it over many other carrot cakes, which are usually tasteless and fattening.

  • Jenbalsa Posted: 04/09/11
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    Decent carrot cake. I added a dash of nutmeg and cloves. I used less powdered sugar since I don't have much of a sweet tooth.

  • monamcduff Posted: 08/18/11
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    Absolutely delicious. This recipe yielded a very light yet rich cake. I substituted Neufchatel cheese for cream cheese and fromage blanc. I also substituted demerara sugar for granulated sugar and it came out fine.

  • S0thernbelle Posted: 08/25/11
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    A very good little cake. I too enjoyed it more after it was refrigerator. The only reason it wasn't 5 stars was due to the icing recipe. I followed the recipe minus the fromage blanc because I had no idea what it was, and it was too much Powdered sugar. It turned the icing into a marshmallow fluff consistency. My husband and brother said it was delicious, however I will find another cream cheese icing recipe for next time. Otherwise the cake was very good.

  • EmmaLee75 Posted: 03/29/13
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    Wow, the cooking light frosting recipes are delicious! It was a little looser than typical frosting, I thought maybe it was because I used fat free cream cheese? The serving size is too small to be realistic. The cake was lighter in color than most carrot cake recipes Ive seen, it did taste good though. I did use freshly grated carrots and the cake was moist. Everyone had seconds.

  • HealthyChick05 Posted: 07/01/12
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    I didn't make this recipe, but majority of the comments said it was delicious. I've got a question about the recipe. Is it okay to use a nine inch round pan and use half of every ingredient in the recipe from 20 servings to 10 servings? Please Answer by today, Su

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