Fantastic when shape is changed. Tastes fantastic, to.

3and1/2 stars to me it was alittle dry I would add some extra pineapple maybe some juice I did cut back on the flour because of the coconut,walnutsI added the flavor was good but didn't really taste like a carrot cake maybe more carrots next time.My cream cheese frosting was totally superbed.

Everyone loved this recipe, even with my changes listed below:! I used 1 c. whole wheat flour + 2 c all purpose flour. Also used 1 c unsweetened apple sauce + 1/2 c oil Baked in 15x10 pan for 40 minutes. The texture is not oily at all.

Excellent recipe. It took at least l hr. 30 min baking. A keeper. Very moist.

Even though I forgot to put in the pineapple..it was still very moist and delicious. The cake disappeared in a matter of moments. I will make this again.

Made this for my wifes birthday per her request. My Dad said it was the best carrot cake he has ever had. I added extra cinnamon and a little nutmeg for good measure. Is super moist, great texture, and very tasty. I will add more pineapple in the future but otherwise was a sure fire hit with everyone at my house from age 4 to age 55!

I've made this over and over, it so yummy! The best part for my family is that it's milk/butter free. My little girl is allergic to the whey protein found in dairy products. It's nice to have a cake that she can eat.

This was dense, moist, and delicious, although be careful that you use the proper sized bundt pan or it takes FOREVER to bake.

This cake tastes even better the next day. Very moist!! I baked it weeks ago and friends are still asking me for the recipe.

This was Easter dessert yesterday and loved by all. It's even better today, so moist!!! The only change I might make would be to cut back on the sugar as it was quite sweet. I made a glaze out of melted cream cheese, confectioners sugar and pineapple juice.

Good carrot cake. It was unbelievably simple to make & very tasty. I used raisins as a substitute to the walnuts (didn't have any in the pantry). The men at work thoroughly enjoyed it, as did my peeps at home (husband & toddler).

OMG! This is the best carrot cake ever! I used pineapple tidbits, out of crushed. I left during the baking of this cake, and did not inform my daughter of the previous reviews that said it may take longer. Anyway, she took it out when it beeped. It was nearly raw! LMAO! I put it back in when I got home and it continued to cook beautifully! Thumbs up to the chef!

I'am a chef and i found this recipe to be simple to follow and the results are very good. I made one for a sample for a wedding that i'am catering and the bride liked it very much.

geat recipe. used only 1/2 cup oil and replaced other cup with unsweetened applesauce. fantastic!! moist and delicious

I made the cake for a dinner party. It also took me about 40 minutes more to cook it and it did overflow from my bundt pan but it was great! The others at the party also loved it! moist in the middle. easy to make. will do again definitely!

This was very good - it had a tasty, crunchy, crusty exterior and moist interior. The directions didn't specify whether the beating should be done by mixer or hand, so I beat by hand which probably accounted for the homey, coarse texture (which I prefer). I think this cake could be improved by a combination of spices as an earlier reviewer had suggested,and I did cook it an additional 10 minutes - it looked a little jiggley although the knife came out clean. I had half a block of leftover cream cheese in the fridge, so I beat that with the pineapple juice and then added the 10X sugar. I spooned that over the cake and topped with additional walnuts. I took the cake to work for a bake sale, and had several comments on the beautiful appearance of the cake and 2 requests for the recipe. I will definitely make this again, as I love Bundt cakes for their ease of frosting.

Right on! Super!

Awesome and fairly easy. Freezes well. A keeper.