A lovely light alternative to the richer versions of carrot cake with the subtle tang of buttermilk, cinnamon spice, a folded-in egg white 'meringue' and fresh grated carrots.
This is excellent. I have made some adjustments to the recipe to make this low fat. I replaced the cup of cake flour with a cup of whole wheat flour. So, that makes 2 cups of whole wheat flour total. Instead of the vegetable oil, I used one cup of non-sweetened apple sauce. I have also reduced the 1/2 cup of white sugar to only 3 tbsp because the apple sauce is sweet naturally. I replaced 3 eggs with only the egg white, buttermilk with low fat milk. I used 2 cups of carrots and added 1/2 tsp of cloves and nutmeg. - 02 May 2005 (Review from Allrecipes US | Canada)
to further lessen the fat i just use the egg whites, and i replaced the vegetable oil with apple sauce aand one tbsp of oil(to absorb the vitamin A from the carrots), i also used 2cups of whole wheat flour and added some nutmeg - 18 Mar 2005 (Review from Allrecipes US | Canada)
After reading some reviews that it was bland, I decided to add an additional 1/2 teaspoon of cinnamon. After I finished baking it, it was still pretty bland.. I don't know what it's missing. But the texture is perfect; it's just the taste that is lacking a bit. I would have given it 3.5 stars, but I give it 4 stars since it was healthier. BTW: http://cake.allrecipes.com/az/69402.asp is much better. It's also low fat, but the taste is phenomenal. - 08 Mar 2006 (Review from Allrecipes US | Canada)