I made a slightly healthier version of this carrot cake with varied add-ons and it came out great (and plenty moist, as seems to be the thing for this recipe). First, a cup of the oil became applesauce. Split the flour half whole wheat and half white. Honestly, I didn't notice the whole wheat at all and I might use that for the whole thing next time. Half the sugar was white and half was brown. I may cut back on the white by about half a cup next time because it was plenty sweet. If you were going to put icing on this I think the sugar would be over the top (I didn't ice, though). My additives included raisins, walnuts and coconut though I think next time I would use half a cup of raisins and a full cup of walnuts (I didn't quite have enough for a full cup this time). As I say, even without the pineapple, it was very good!

This is a reciepe I have used for years. I got it out of the Sacramento Bee (Sacramento,California)about1976. It's my families favorite.

This cake was finished in a blink when I first made it.It really should be called an "A Plus Plus Carrot Cake"! Now I'm getting orders from relatives and friends! Thank you for posting this recipe.

This was the BEST carrot cake I've ever tasted. I baked it in a bundt pan and the icing was excellent. It freezes well and great for box lunches. I can't think of any changes I would make. Thanks so much for this recipe.

excellent! very moist!!!

This cake is amazing snd sooo moist! I was surprised by how easy it was to make. I also substituted unsweetened applesauce for most of the oil and it still came out great.

Very good cake. My boyfriend doesn't really enjoy cake, but I made this on his birthday and he loved it. One suggestion for this cake would be to make your own frosting. I used store-bought cream-cheese frosting, and I think it took something away from the cake. I made this recipe a while ago, and it's hard to place my finger on what it was about the frosting, but the cake was delicious. You could eat it by itself. GREAT!

This cake was very good. I added a cup of dried blueberries. I had to leave in the oven quite a bit longer than the recipe called for, but it was delicious.

Excellent recipe...need no change at all. A perfect keeper, everytime I bake this cake is a success by itself. Serve it with cream cheese frosting always.

This was good, but it tasted too much like pinapple and not too much like carrot.

I used 1 1/4 C of oil as the recipe stated and the oil taste overpowered everything else and it fell apart when I tried to take it out of the bundt pan.

The taste of this carrot cake is excellent. I cut the oil down to 1 cup and used 1/2 white sugar 1/2 brown sugar. Only problem was that it was still VERY wet, it stuck to the pan very badly so we ended up just breaking it into pieces in a bowl and drizzling frosting over it as it was dished out.

I will rate this a 5 star only with the following amendments: added 1 cup shredded carrots (3 cups total), Cut rasins by half, pineapple by 1/3 making sure to drain juice super well, decrease sugar by 1/2 cup, replaced 1/2 cup of oil with butter milk (or milk with lemon juice or vinigar...~1 cup buttermilk==1 cup whole milk+1 Tbl spn lemonjuice). I cut the sugar down though knowing i would be using a frosting. I used the allspice cream cheese frosting. Yum! If I had not made these changes I really think there would be too much "extra" stuff in it, taking away from the carrot cake flavor and texture. I was very happy with my end result though. I baked the recipe in two 9" pans and double layered it. So pretty! Sprinkled with finely grated walnut powder on top. Cooking time was significatly less. check with wooden toothpick.

this is the best carrot cake i have ever had, so moist and delicious. i used a bundt pan and left out the allspice. didnt even need frosting. yummy

YUM! Try my alterations if you want a healthier version of this great carrot cake. I made several changes to the original recipe (based on some of the recs) and it came out smashing... Split the flour 1/2 white, 1/2 wheat... Split and reduced sugar 3/4c brown, 3/4c white, added 1c unsweetened applesauce and 1/4c oil to cut down on grease factor, added pecans instead of walnuts (only about 1/3c smashed) and golden raisins instead of brown. I also didn't add the coconut (forgot!) and instead mixed it into the cream cheese frosting (also made with 1/3 less fat cream cheese and less sugar than recipe called for). The frosting was AWESOME... just let it sit for an hour or so to let the coconut flavor permeate. Also... use a hand mixer to incorporate the wet ingredients and MAKE SURE to DRAIN the pineapple very well by pushing out excess liquid in a metal colander/sieve.

Had this recipe years ago and lost it I have looked and couldnt find. Now thanks to you I have it again.

I can not tell you how thrilled I was with this recipe. THe the birthday boy I made it for (OK, he's 25) LOVED IT! So moist, just perfect! Thank you!

I follow this recipe to a the "T" and I always gets raves on how wonderful it is.. I wouldn't change a thing!

Nice carrot cake. Mine came out very moist and I didn't include the pineapple. This is a "just" cake - the kind of cake, you just make for the weekend. Louise