Reviewed: Mar. 30, 2005

I really expected this cake to be much better based on the reviews. My cake was not very moist...the batter was not the consistancy of a pourable cake batter more that of a brownie batter that must be spread into the pan. The consistancy looked strange to me so I double checked the recipe to be sure there was nothing that I omitted or measured incorrectly. Also, my cake did not sink in the middle like many of the other people commented. I also thought the frosting was a bit runny. Not sure if I would make this again.

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KLPATTERSON

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Duluth, Georgia, USA

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Reviewed: Dec. 19, 2004

Easy to make and simply delicious!

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BETHP117

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Reviewed: Nov. 21, 2004

There's a lot going on in this recipe. The pineapple is very subtle; the coconut really accentuates the texture. I think if the coconut was omitted, the cake might be less intense. But I think that's the purpose of this recipe. The amount of nuts in this recipe is perfect for someone who loves nuts. I don't, however, and if I ever make this again, I will half the amount of nuts. This is not for someone looking for a simple, good carrot cake.

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sweettooth

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Reviewed: Nov. 1, 2004

I didn't care for this but everyone else really liked it! I did sub whole wheat flour for reg., honey for sugar, applesauce for oil. I also put the whole can of pineapple in, I forgot to drain it:o I did not make the topping. Thanks!

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RRB21

Cooking Level: Expert

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Reviewed: Sep. 15, 2004

moist, delicious...and i don't even LIKE carrot cake! i did think the frosting was too runny. i added some pineapple to it and would thicken it with some more sugar next time.

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PATTYOFURNITURE

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Reviewed: Aug. 29, 2004

This was an excellent moist cake. I reduced the oil by a 1/4 cup and added a jar of carrot baby food. It was fabulous. Extremely moist. I frosted it with the whipped cream cream cheese frosting and it was perfect. My husband woke up and headed straight for the last piece for breakfast.

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DARK89

Cooking Level: Expert

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Reviewed: Aug. 21, 2004

I tried this recipe but substituted half the oil with low-fat buttermilk, added another cup of shredded carrots, and doubled the cream cheese frosting. It didn't sink (mixed with wooden spoon) and the cake received rave reviews. Hubby gets his carrot cake fix often at boutiques and bakeries but swears this is the best. Next time I will delete the coconut and switch the eggs with egg substitute. Might even try non-fat cream cheese. This is the best carrot cake I have tried.

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NOWARRIES

Cooking Level: Expert

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Reviewed: Aug. 12, 2004

This was good but I didn't really taste the pineapple at all. I left out the coconut hoping to enhance the pineapple taste but all I could taste was the carrots. Good carrot cake. As for the frostig it makes a lot of it so I made only half and still too much for the cake.

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CLAUDIANPER

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Reviewed: Jul. 29, 2004

very tasty but a little too oily

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chey

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Reviewed: Jul. 24, 2004

This is by far the BEST carrot cake recipe ever. My family devoured it! Very moist and delicious. This is the recipe I will use for now on!

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Thai

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Reviewed: Jul. 14, 2004

this was so great, my family finished it off in a day!! i substituted 1/2 a cup of veg. oil with applesauce, and the cake was still quite moist. i also used fat free cream cheese and the frosting still tasted good. i don't know if it made a difference, but i used cake flour instead of all purpose flour. will def make this again.

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Birdie03

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Reviewed: Jul. 8, 2004

made this for a work party and everyone talked about it for a week. Very moist and delicious!

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USZDISCO

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Reviewed: Jul. 1, 2004

so delicious!

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WARMLIKE

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Reviewed: Jun. 6, 2004

What a delicious cake! Easy to make and very dense and moist. I highly recommend this one.

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Kristina

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: Jun. 4, 2004

I really enjoyed this cake, it was very moist and tasty. I omitted the coconut and walnuts and added a cup of raisins as suggested in some other reviews. I will definately make this cake again.

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EVEWILL

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Reviewed: May 17, 2004

I made this as a layer cake for a family reunion. It was one of three carrot cakes on the table. Mine was demolished while the other two were hardly touched! Everyone wanted the recipe!! This is the best carrot cake i've ever tasted!

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Pilar

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Reviewed: Apr. 26, 2004

AWESOME! I made it in two 9 inch round pans and doubled the frosting...it came out perfect, but did decrese cooking time by about 7-10 minutes. Also, added 1 cup raisins...the pineapple and coconut made it the Carrot Cake Recipe I have always been looking for! Thanks...will be making it often!

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mom2oovc

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

Living In: Canton, Michigan, USA

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Reviewed: Apr. 13, 2004

Very good, even though I made it without the walnuts or frosting. I'm eager to try it with the nuts, and with less fat, and maybe some whole wheat flour to give it more texture. Thanks!

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Amata

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Reviewed: Apr. 12, 2004

Absolutely Fantastic!!! Everyone RAVED about this recipe! BEST carrot cake they've ever had!!! Thanks!

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MOMMIETO2BOYS

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Reviewed: Mar. 10, 2004

This is truly a 5-star recipe! This is the only one I'll be using from now on. Thanks Linda.

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Sammie01

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