I started with this recipe and made a few alterations: I cut the sugar by 1/4 cup to 1-3/4 cups; there was no noticeable difference. I used 1-1/2 cups of whole wheat flour and 1-1/2 cups of white flour; I doubled the baking soda to 2 tspns to accommodate the whole wheat flour; the texture was light and perfect--not too dense. I might even increase the proportion of whole wheat flour next time. The whole wheat flour did dominate the taste, which is ok for me because I like that nutty flavor. Next time, I think I'll just increase the cinnamon and the amount of carrots to balance the flavors. I used 1/2 cup oil and 1/2 cup non-fat yogurt; I toyed with using apple sauce, but, given all the fruits and vegetables, I thought the yogurt would add a little body. I also added 1/2 cup chopped walnuts. I agree with the other post that the recipe is moist enough, but, I can tell that the 1/2 cup of oil is missing. Its not as "rich" without all of the oil. That said, I'd be spending my entire life in the gym if I baked full-fat recipes, so, its a small sacrifice.

I doubled the recipe and got 24 large muffins and 48 mini muffins. I made these for a school function and for gifts. They were definitely moist, but pretty bland. I doubled the carrots and subbed 1/2 applesauce instead of all oil. You could see the carrots, but couldn't taste them or the pineapple. I think most of it's flavor comes from all the vanilla. These also had a very distinct baking soda taste. I think I prefer using a baking powder recipe. I probably won't make them again, but everyone else seemed to think they were ok.

Very moist!

So deliciously moist. I did do the inevitable though...modified it... a tad to make it more healthy. I used only half the oil and subbed plain yoghurt for the other half. Also used 1 and a half cups sugar instead of 2 and egg whites instead of whole eggs. Used half a cup of whole wheat flour instead of all white and added about 1 cup oc chopped walnuts. The result was really good.

this wondeful bread, thank for sharing this ia keeper. it's moist and flavorful