This was really yummy if you like carrot cake! I actually halfed the recipe. I will not use a bundt pan next time. I greased the sides well, and it still stuck. The cake is so moist, so I think that is why. I used half whole wheat and half organic unbleached white flours. I nixed the raisins because I hate them. I added wheat germ and walnuts. Truly, this was extremely tasty. I may try to use this recipe with zucchini next time.

Totally awesome!!! I made my own cream cheese iceing with two packs of cream cheese, one stick of butter and 3- 1/2 cups or so of powder sugar. It made a bunt cake, two mini loafs and six cupcakes! Very moist, wonderful. Definitly a keeper! Thanks for sharing.

Obviously i did something wrong, not sure what, i followed the recipe. It was very soggy and still raw inside. But I'm not sure i would have liked the cake even if i did get the recipe right. Will keep looking.

Very moist although I would have liked it a little sweeter and will add some vanilla next time. Didn't see nuts in the recipe but will add them next time as well. Was the most moist of any carrot cake I have made though.

This was incredible! Thank you! I did as you mentioned about halving the recipe and that was perfect for us. Also I reduced the oil and sugar by about 1/3 each, and added pecans that I happened to have on-hand. I'm going to try reducing the fat/calories by more the next time I make it, so I will have less guilt eating it! ;) I had a recipe for the frosting I made for it... 1/2 block lowfat cream cheese softened, 2 T. margarine softened, 1 t. vanilla, and 2 c. confectioners sugar. Mix well and frost. Mmmm!

I made some of the changes the other reviewers suggested - applesauce, more spices ect. I gave it a 3 because the pineapple really threw me off. It felt like it should have been a tropical treat with coconut and banana instead of a carrot cake. I think I'll like it much better without the pineapple.

WOW! WHAT A GREAT CARROT CAKE. I MADE THIS FOR MY DAUGHTER-IN-LAWS FESTIVAL, I THINK THAT SHE WILL BE PLEASED. I MADE THE CHANGES (1 CUP OIL, 1 CUP RAISINS, AND ALSO ADDED THE PURE VANILLA. WHAT A WONDERFUL CAKE! THANK YOU FOR A GREAT RECIPE!

this recipe is great!..thanks only changes i made were using whole wheat flour to keep it healthy, using 1.5 times the recommended carrots. i didnt have any pineabpples handy so i used apple sauce and it come out great too...thanks for this great recipe..i'll surely use it over and over again!

OMG! This is a keeper! This is now my official carrot cake when I make it. SOOO moist with a crisp top. I halved the recipe since I only needed one round 9" cake to make the Eater bunny in the video on this site. The only think I changed was the sugar. I only had light brown sugar in the house so I used that instead of white. I'm sure it's just as good with white, I'll try that next time!

I took this carrot cake to a bible study and everyone was fighting to take some home. This is my favorite recipe.

This is absolutely the best carrot cake I have ever made.It was so easy and turn out moist with a lovely texture.Didn't have any raisins so I replaced them with walnuts.They combined well too.

I don't know how the original tastes but we made muffins with the following changes and my kids are scarfing them down. I halved the recipe Substituted applesauce for the oil Used 1 c sucanat organic natural sugar instead of white sugar used whole wheat flour instead of white omitted the raisins (as my kids can't eat these yet) tossed in a couple tablespoons flax seed meal Baked for 15 minutes. This will be a great healthy breakfast or lunch snack. I don't know how it will keep after a day or so but coming out of the oven they sure are yummy

Excellent! My husband went back for seconds. I added about a tablespoon of grated fresh ginger to the carrots. Served it with fresh, sliced strawberries. Next time, I will try to make some frosting for it, because this time the cake didn't last long enough to frost!

Used shredded carrots (from bag at grocery store) and chopped them. This cake was Delicious!

The only change I made to this recipe is that I scaled back on the oil to only one cup as suggested per other reviewers, and I used individual mini-bundt pans because I was taking this to my boyfriend's family's house for Thanksgiving. The cake was so moist it was actually mooshy, and it was hard to take out of the mini-bundt pans, I had to use a spatula to scrape it off the sides. I tried baking them longer, but it only added to my array of problems. My boyfriend's family said that it was really good, but i think they were just being polite. I personally didn't like it, and I'm not at all picky with my desserts as i have an insatiable sweet tooth. I probably won't be making this again.