I made it first for a competition at work. Didn't win anything, but what do they know? It was delicious as evidenced by how many times I've been asked to make it and how many people want the recipe. If you love carrot cake, you will love this recipe. I added 1/3 cup of coconut and listened to the other reviews about moisture. The first time I made it I left out all the moisture from the carrot-brown sugar soaking. Since then I've used 1/4 cup of that liquid and not been fussy about draining the carrots. The added liquid keeps the cake moist for day 2. I changed the spice a bit, too. I used 3 tsp cinnamon and 1 tsp nutmeg. (I tried 1 tsp allspice once and did not like the results.)

Reviewed On: Oct. 15, 2012