Comments on: Bob’s Red Mill Whole Wheat Carrot Cake

By: Lynn

Lynn — Wed, 24 Nov 2010 18:14:44 +0000

@Tasha, I am so glad that you have enjoyed it!

By: Tasha

Tasha — Wed, 24 Nov 2010 18:06:57 +0000

I made this cake for Easter and have had to make it at least 3 more times since. The family loved it.

By: Tara

Tara — Sun, 08 Nov 2009 04:42:07 +0000

just popped this in the oven — my 3rd or 4th time making it… its SOOO quick to throw together.

ive got it down just how i like it — double the carrots, 1tbs oil and the rest fat free yogurt!, a little allspice and nutmeg, no nuts, raisins and coconut…its just sooo adaptable! thank you for posting this

By: Tara

Tara — Sun, 18 Oct 2009 22:47:26 +0000

made this last night, it was delicious!

i made a 3/4 batch of frosting and wished that I had made a 1/2 as recommended & i used 1/3 reduced fat cream cheese). i think the sugar recommendation for the frosting makes it cloyingly sweet

I left out the pineapple and nuts, added in 1/3 cup of flaked, unsweetened coconut and 1/3 c. raisins.

i thought it could have had a stronger carrot flavor and maybe some allspice and nutmeg would have added.

this is a pleasantly dense cake and now my new go to quick carrot cake. next time maybe ill try making it less sinful with less the substitution of yogurt instead of most of the oil

By: Sherry

Sherry — Wed, 18 Mar 2009 14:29:00 +0000

We love this carrot cake!! I made it about a month ago. One of dh’s favorite desserts!

By: Lynn

Lynn — Wed, 18 Mar 2009 02:28:00 +0000

Pineapple adds moisture. You might try applesauce in it, but probably not a full 8oz like the pineapple because applesauce is more liquidy. Maybe 4 ounces. Let me know if you try it without or sub. something for the pineapple.

By: Martia

Martia — Wed, 18 Mar 2009 02:10:00 +0000

Oh, this looks great. Any recommendation on what to replace the pineapple with?