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Moist Carrot Cake

Reviewed: Sep. 5, 2012
Made this cake late last night to get rid of leftover carrots and pineapple. As I rummaged through my pantry, I realized that I only had 1 cup of sugar, 1/2 cup of sweetened coconut and 3/4 cup oil, but decided to make it anyway. I started out by pureeing 1 cup of pineapples, and followed the rest of the directions accordingly. Baking took about 50-55 min. I told my husband that he would be taking the cake to work as I was not expecting it to turn out due to my shortage of ingredients. To my surprise, the cake turned out! It was SO moist and SO good that my husband volunteered to run out (it was 12AM!!) for cream cheese and butter so I could make the Sprinkles Cinnamon Frosting (one of our fall fav's from food.com). I finished frosting the cake around 1 this morning. We had a couple slices before bed and packed some for lunch. Guess this cake won't be making it into the office!
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