Hi Erma This is indeed excellent carrot cake. I looked high and low for a recipe that used a fraction of the oil that most recipes called for. I agree with another reviewer that it is more like quick bread, but never-the-less it is excellent. Moist, tender, flavorful. That being said, I made a couple of changes for my preferences: doubled the spices; decreased baking soda to 1 tsp and added 1 tsp baking powder. Also added crushed pineapple and used the juice to make up some of the liquid. Decreased sugar to 1 cup: half brown and half white (Whey-Low). Used 2 cups grated carrots. What a great recipe. Cooking all the fruit and veggies for a few minutes has to be the secret to the moistness. I let it cool thoroughly before baking. Baked in an 11x7 baking dish to make a single layer to cut into squares for lunch boxes. My family was in heaven. I bet it will be better in a couple of days--if it lasts that long. thank you so much Judy in WA
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