FABULOUS!!!!Only one thing would make this better-1 cup of golden raisins! I used post of gneebeanie (who read all reviews-thanks!) I made these for Easter dinner this year. Can't wait to see how my grown up children will like these. (I dont expect grandkids will like them because of nus!) But so far my husband and I cant stop eating them!So I will post what I did: First I made cupcakes-recipe makes 3 1/2 dozen, And I cooked them at 350 for 20 minutes. Fill cups 2/3 full Ingredients: 4 eggs 3/4 c canola oil 1/2 c apple sauce 1 c brown sugar 1c white sugar 3t. vanilla extract 2 cups flour 2t. baking soda 2t. baking powder 1/2 t salt 3t. ground cinnamon 8 oz. crushed pineapple(drain well) 24 oz. grated baby carrots 1 c. chopped pecans Frosting 1/2 c softened butter 8 oz cream cheese, softened 1t vanilla extract I did not use pecans in frosting but instead put a 1/2 walnut on top of each cupcake for decoration. 3 1/2 c powdered sugar

Reviewed On: Apr. 11, 2009

We love this cake! Few changes -we use french vanilla pudding, 8 oz cool whip, 3 cups of milk and u must refrigerate overnight! Not messy at all-serves beautifully. At St Patricks day we make it with 1 package of pistachio pudding and one french vanilla. Gives it a light pale green color, which would be good for Christmas or Easter! Our family eats the whole 9x13 pan (there is 10 adults!)

Reviewed On: Mar. 18, 2009

These are awesome! I use Girl Scout Thin Mints for the hamburger-so great for a Scout function! Kids love to make them

Reviewed On: Mar. 14, 2009