I made this cake for the first time two nights ago and my husband and I finished it this morning. Per the suggestions of some of the other reviews, I made these changes: 1/2 c. less sugar than original recipe 1/2 c. oil only 1 1/4 c. applesauce - no pineapple 1 tsp. nutmeg (I tried adding clove too, but I only had whole cloves and trying to grate them didn't seem possible. 1/2 extra cup of shredded carrots (combined with amount from original recipe) 1/2 extra cup of nuts (combined with amount from original recipe) It was baked in a glass 9 x 13 pan and came out ready at 25 minutes. It was super moist, so moist I think next time I might try getting rid of a little more of the oil for applesauce, plus I made a cream cheese frosting (3 tablespoons freshly squeezed orange juice, 12 ounces light whipped cream cheese, confectioner's sugar to taste: 1-3 cups) which was also very moist, so I don't think it would be a problem to do less oil and more applesauce. Thanks for the recipe!

Reviewed On: Oct. 11, 2009