Reviewed: Dec. 1, 2001

I drained as much of the pineapple juice as I could and it turned out moist but not soggy. Very, very tasty. I will definitely make this again!

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MARILYN1374

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Reviewed: Apr. 16, 2001

This is the best low fat cake I have ever had. It is moist and loaded with good stuff.

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Tammy

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Reviewed: Mar. 4, 2001

excellent and very moist. Cook at least 15 min longer for Bundt pan

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JEANNE HAYES

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Reviewed: Feb. 22, 2001

My whole family liked the carrot cake. Based on other comments made I cut down on the pineapple juice and it came out fine. We added cream cheese frosting and it was a big hit.

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ROBIN CASEY

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Reviewed: Feb. 20, 2001

This was pretty good for a "diet" dessert.

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HOLLY1966

Home Town: Midland, Michigan, USA

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Reviewed: Jan. 6, 2001

This cake is incredibly healthy - low in fat with whole wheat, fruit, vegetables, and nuts. It tastes really good but there is a problem with the moisture content - its too moist. If someone finds the best way to correct that please post the modification. Its a diamond in the rough.

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KAREN WAGER-SMITH

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Reviewed: Dec. 11, 2000

I really loved the taste of this recipe, and it was great with cream cheese icing! However, I found that the cake was soggy after I got it out of the oven, and had to use a lot of paper towel to mop it up. In future I'll put in less pineapple juice!

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TAMBER

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Reviewed: Jun. 28, 2000

All I can say is excellent! As good as a full fat carrot cake, actually liked it even better! Used a lowfat cream cheese frosting making it extra delicious! Only lasted 2 days!

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SCARLETT316

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Reviewed: Apr. 27, 2000

This is a great snack cake. My children love it and because it's healthy they can have seconds!

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NIV

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Reviewed: Apr. 7, 2000

The applesauce and pineapple keep this cake really moist without the unhealthy addition of a ton of oil. Better after it's been refrigerated overnight.

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