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My review
Fragrant and Healthy Carrot Cake
Maka
"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."
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Ingredients
1 h 25 m servings 315 calsOriginal recipe yields 9 servings (1 - 9 inch Bundt cake)
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
- In a large bowl, stir together the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt. Make a well in the center and pour in the molasses, oil, eggs and orange juice. Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed. Pour into the prepared pan.
- Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool for 30 minutes before removing from the pan.
Nutrition Facts
Per Serving: 315 calories; 10.9 g fat; 52.8 g carbohydrates; 5.5 g protein; 41 mg cholesterol; 368 mg sodium. Full nutrition
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Reviews
Read all reviews 2225 Ratings
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Most helpful positive review
9/14/2007
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!
Most helpful critical review
4/19/2010
Not too crazy about this one. Baked for time listed and it came out over-done. If I try again, I will check after 30 mins.
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9/14/2007
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!
2/20/2009
I wanted something healthier for my daughter's first birthday cake, so I chose this recipe. I also made chocolate cupcakes, thinking some of the family might prefer them, but the carrot cake wa...
4/5/2010
Incredible! I can't really think 'carrot cake' when I eat this, but it is the most amazing spice and texture experience I've ever had with cake! :) I baked the batter in muffin cups for nearly...
1/6/2011
A great recipe! It comes out really moist. I like adding more things like coconut, shredded pineapple, etc. The family loved it (except the 2 year old...what can you do?) ;)
1/18/2011
This was a very tasty cake! I substituted applesauce for the oil, used all whole wheat flour, and left out the molasses. I also doubled the recipe and used a 9x13 pan. I was worried about overco...
7/27/2010
I have to say I was stunned by the outstanding flavor of this cake with so little sugar - the ingredients are wonderful for those who are diabetic or just looking for healthier varieties. I did...
11/8/2007
Minimum batter, maximum good stuff! I underbaked it quite a bit since I used a loaf pan, and made some cream cheese frosting (went very easy on the sugar) and it was fantastic. Thanks!
7/2/2011
These were exactly what I was looking for! I altered the recipe a bit...1) I didn't add the carob powder, 2) I used honey instead of molasses, 3) I used about 8+ black mission figs (since they ...