Reviewed: Dec. 17, 2003

I wouldn't call a cake that has 3 three eggs and 1 cp. oil wholesome even if it does have carrot and pineapple. I modified this recipe by substituting 1/2 cp. of oil for 1/2 cp. lowfat buttermilk. I also added an extra teaspoon of baking powder. The results were just as tasty.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Dec. 4, 2003

THIS RECIPE IS AWESOME! Easy to make..and great results! I didn't use the coconut or much walnuts..but it really turned out great! You might want to leave it in a few minutes longer to make sure the bottom center is baked well. Thanks for the wonderful recipe Linda!

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ROMA

Cooking Level: Intermediate

Home Town: Great Mountain, Tortola, British Virgin Islands

Living In: Pearland, Texas, USA

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Reviewed: Nov. 20, 2003

Excellent carrot cake. Very moist and flavorful. I even made it without nuts, coconut, or frosting. A friend asked for the recipe...said it was better than the one she had.

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KANGHARUE

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Reviewed: Jun. 20, 2003

This was a REALLY good cake and really easy to make. We added about a teaspoon of fresh minced ginger, 1/2 cup more rasins, and 1 exrta egg. Yummy! We will make this aagin soon!

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Anastasia

Cooking Level: Intermediate

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Reviewed: May 20, 2003

Absolutely scrumptious!! I made this for my Easter dinner, and it was a big hit--even with the kids. I did leave out the coconut, only because some do not prefer that, and I did increase the amount of carrots to 3 cups. Thanks for a great recipe!!

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DEATRICH81

Cooking Level: Intermediate

Home Town: Smithsburg, Maryland, USA

Living In: Waynesboro, Pennsylvania, USA

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Reviewed: May 5, 2003

This was a lot easier to make than I thought it would be. I got praise from everyone that tried it. They all said it was the best carrot cake they had ever had. Of course now everyone keeps bugging me to make it again. It was a hit!

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01COOKIE

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Reviewed: Apr. 26, 2003

This recipe was moist and delicious. The best carrot cake recipe I've come across. I think I could have eaten the whole cake myself.

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WINTERSGM

Cooking Level: Intermediate

Home Town: Somerville, Massachusetts, USA

Living In: Arlington, Massachusetts, USA

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Reviewed: Apr. 18, 2003

This is the BEST carrot cake in the world! If I could I'd give it 10 stars. It should get a 20/10. I have made it 5 times and I am going to make it today for Easter. Look no further for a better carrot cake recipe. I LOVE this and so does everyone else. Thanx for the great recipe! BTW: I omit the walnuts. YUMMY

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GlitterieKitty

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Reviewed: Jan. 16, 2003

I cannot eat sugar so I made this cake as a gift and did not have the honor of tasting it however, the folks I made it for raved about it and even asked me to bake another. Thanks!

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Cokeisha

Cooking Level: Expert

Home Town: Stratford, Connecticut, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Jan. 8, 2003

This cake is absolutely delicious and the best carrot cake recipe I have ever tried. The icing really makes it. Tip - make sure you stir in the ingredients by hand as suggested. Do not use an electric mixer or the cake will really sink (I learned the hard way). This cake is also great as a bundt cake - make sure you grease the pan thoroughly.

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1KRISTEN1

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Reviewed: Dec. 16, 2002

This cake wasnt among the best tasting I have made.I was looking for something with a great pineapple taste and to me this was just another carrot cake...The Icing was a 10 star though.

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MOMDAD4KIDDIES

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Reviewed: Nov. 20, 2002

Hearty Delicious Cake! Lasts along time too, if you can't finish it right away.

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NANCYNICOLE

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Reviewed: Nov. 7, 2002

Delicious and SO MOIST! I made it for a birthday, so I decided to bake 2 8" layers. It was so moist that it cracked while I was icing it. I would definetly make it in the suggested 9x13 pan next time. So, so tasty!

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Amber

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2002

I have made a lot of cakes, but this is by far the best one I ever made!!!! Very moist and delicious....I will make it again and again.

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TERESA73

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Reviewed: May 28, 2002

This cake was a hit with the family at easter dinner. Will make this one again!

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NADINEMC

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Reviewed: May 16, 2002

Excellent--very moist. I love the frosting.

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csb

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Reviewed: May 15, 2002

This cake was awesome! I made it for my Dad who is a fan of carrot cake and now he is an even bigger fan of pineapple carrot cake. It was also a lot easier than I had anticiapted...baking a cake from scatch always seems harder, but this was simple.

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DANELLE231

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Reviewed: May 13, 2002

The frosting was great. I hate grating carrots, even in a food processor. Not a bad cake, but not sure I'd make it again.

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JDAVIS3662

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Reviewed: Apr. 11, 2002

This cake won me lots of compliments! I followed the previous suggestions about the extra batter and made six cupcakes, baking them for 15 minutes in the same oven. The remaining batter made a perfect cake. I omitted the coconut from my recipe due to requests. I also added about 4 oz. of cream cheese to the frosting and doubled the amount of juice. Yummy!

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LIRIJA

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Reviewed: Apr. 1, 2002

LUCIOUS!!!! This is the BEST EVER!! I have made this several times and its always so moist. I use the 9 inch pans and doubled the frosting. Added the confectioners sugar adding more until it is creamy enough and not runny. I must say the only problem I have with this is it disappears to FAST!!! HeHe

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N4GOOD

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