Reviewed: May 23, 2012

This is a really a divine tasting carrot cake, very moist and had people coming back for third helpings! I also changed it a bit, instead of adding shredded coconut I added half a cup of coconut cream and only used 1 cup of oil instead of 1.5 would recommend this recipe to anyone looking for something easy to make and delicious to eat. This cake also keeps well for about 5 days.

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Reviewer:

angiepl

Reviewed: May 10, 2012

Wonderful moist cake, I made this for a bridal shower and decorated it with cream cheese icing. Was a hit with everyone!

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Reviewer:

Jackie ...from...Saskatchewan!

Cooking Level: Expert

Home Town: Bruno, Saskatchewan, Canada

Living In: Eston, Saskatchewan, Canada

Reviewed: May 9, 2012

Have made this many times now and have even baked two cakes in the oven at the same time on the middle rack at 325. I follow the recipe except I omit the walnuts. Whether or not I make one cake or two at a time, I have found it takes more like 55 min. or more to be fully baked and set in the middle. I always get many compliments every time I make it. I am still trying to perfect the frosting and am always looking for a frosting recipe that is a keeper as well. Highly recommend this.

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Reviewer:

cooking fan

Reviewed: Apr. 18, 2012

When my friend made it, it was gorgeous and really moist.

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Reviewer:

Alegna

Cooking Level: Intermediate

Home Town: Wokingham, Berkshire, England, U.K.

Reviewed: Apr. 10, 2012

I was excited to make this cake as my family loves carrot cake until now. This was was indeed moist because of all the pineapples, it was borderline mushy. I would make this cake with less raisins and definately less pineapple.

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Reviewer:

cinderella

Reviewed: Apr. 9, 2012

Cake was very moist however it takes at least 45 minutes cook time. When checking it at 35 min. the center was not done. Very good and will make this again. Big hit at Easter dinner.

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Reviewer:

bonk1718

Reviewed: Apr. 8, 2012

I made this carrot cake for Easter. After reading reviews, I decreased the oil to one cup. I don't like coconut so eliminated it completely. It took more like 50 minutes to bake in my oven but it turned out amazing. It's the best carrot cake I've ever made. Next time I will try 1/2 cup applesauce and 1/2 cup oil and cut down the sugar to 1 1/5 cups - I'll be curious to see if I notice a difference.

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