This is amazing! I top with half milk chocolate chips and half semi-sweet to get the perfect combination for my chocolate craving. I chop up pecans into small pieces and gently press them into the chocolate. I put my pan into the freezer to speed things up, that way I don't have to wait as long to eat them. I am addicted to these:)

I used 3 c. carrots and only 1/4 c. coconut beause my husband doesn't like it. I only had a 20 oz. can of pineapple so I had to guess on how much liquid to leave in. The batter looked quite runny so I added 1/2 c. flour. I used 2, 9 inch pans and put parchment paper in the bottoms. I cooked the cake for 35 minutes. The weather here was very humid so after icing with cream cheese frosting I put it in the refrigerator. The cake was EXCELLENT. I almost purchased a carrot cake for $13 at the store and decided to make my own for my husband's birthday. I was so glad I did! Thank you, we all loved it.

This is fabulous. My son likes to keep some for breakfast and puts maple syrup on it. It is wonderful as a side dish or a dessert. You could even add marashino cherries chopped up if you want it as a dessert.

I tried this today and followed the recipe exactly. I would decrease the sugar by half next time. The texture was great and it held together well. I think the bread may have had such a strong after taste because the butter and sugar kind of settle in the bottom of the pan by preheating it. I think next time I will try mixing the ingredients first and then pouring them into the pan. I will grease the pan first with Pam or a small amount of butter. 06/08 update: I cut the sugar to 1/3 cup. I melt the butter in a glass dish and add liquid ingredients. I put the dry ingredients into the wet and mix well. I have used milk with 1 TAB of vinegar when I do not have buttermilk. I have cooked the mixture in a greased cast iron skillet, both preheated and cold. Either way it turned out great. I lvoe this recipe.

I made these with fresh lemon zest and dried cherries that I soaked in warm water for 5 minutes. These were great!

I was hoping this might taste more like the toffee type popcorn coatings but it was good. I used 1/2 of the butter called for based on other reviews but will try it with the actual amount next time. I found when I put it in the oven it had a little bit of a burnt taste and the coating became a little bit harder than I would like. It did taste good and I will make it again but would like to try some other recipes.