I made this cake for my husband's 60th birthday today, and got rave reviews from everybody! I did as one reviewer suggested, and added 1/2 cup oil and 1/2 cup applesauce, also added a packet of baking raisins. For the frosting, I added more chopped nuts and sprinkled the top with some extra coconut I had. I will DEFINITELY make this one again!

Flavourful moist cake with a few adjustments. I replaced one cup of white flour with whole wheat and one cup of white sugar with brown. I added 3 cups of carrots instead of 2 and roasted the pecans. I only added 1/4 cup of oil then added 3/4 cup of applesauce and reduced the baking time to 30 mins. Superb!

This a nice variation. I baked this cake a couple of days ago and today, there isn't a crumb left. I could not give it 5 stars because I couldn't get past the gummy texture. I baked the cake 'til a toothpick came out dry (45 min.) so it wasn't an issue of being underbaked. The thick moist, batter produced a very dense, heavy cake with LARGE crumbs- giving it a gummy texture. THIS IS NOT A DAINTY CAKE by any means. Very hearty, very sweet. Overall, very good flavor combo with the addition of pineapple and coconut. This would be great with a simple butter-sugar glaze IMHO. DH and friends devoured it!

Best Carrot cake I've ever had

Ok Ladies and Gentlemen...this is a GREAT recipe! It truly rivals the carrot cake from the Cheese Cake Factory and that gets 7 out of 5 stars. When my daugher-in-law and I made this two days ago, we talked about how half of it would probably still be around in a week and then we'd have to throw it away...well - not so! As of this morning, just a day and half later, there is only one piece left. It got gobbled up.

Excellent!!!! My whole family liked it, including me, who's really not much of a carrot fan.

Simply amazing! I live at a high altitude, so I made minor flour and sugar and baking changes. This was so easy. And so amazing. Made it into cupcakes. Also added nutmeg and allspice. Did applesauce and oil combo (50/50). They are delicious and moist! Perfect! Not oily at all. For the frosting I had some pumpkin spice cream cheese. Wow! Thanks so much!

very moist

Excellent! I made this cake for Easter and it was loved by the whole family! The only thing I added was about a 1/2C. of golden raisins. Also, I did 1/2 applesauce 1/2 oil. It was very moist and full of flavor. This will be my one & only carrot cake I bake! Thank you sooo... much!

This cake was absolutely wonderful!! Very moist, and the frosting was fantastic, I took out the coconut ( don't care for it) and 3 cups of carrots instead of 2, 3/4 applesauce and 1/4 oil. Other than that i didn't change anything else. I made this for my boyfriend nad he loved it! I loved it too, and i've always hated carrot cakes coz i found them too dry.. But this cake is just DELISH!

this cake was fabulous i made it was a hit and ill do it agai and again the cinnamon and the carrots and the pineapple make it great

Great recipe, really easy to make, lovely & moist. My Dad requests I make this as often as possible, he's addicted!

WOW!!!!!!!!!!! I made this for superbowl desert and it was a big WIN!!!!!. I have to admit this was the easiest cake to make and the best tasting I have made thus far. The only thing I added was rasins and out 20oz can pineappple instead of 8 oz.It was moist and delicious. The homemade cream cheese frosting was also incredible. Remember don't use a mixer, just a wooden spoon.

This was yum! Excellent except for the icing which was runny and only disappointment. I made cupcakes out of this recipe but the frosting ruined the presentation. I think the problem is cream cheese being used as frosting.

I made this cake for a family members birthday. Everyone loved it and in fact a friend asked for the recipe, made it and gave a piece to her Grandma. She then had to make an entire cake for her and her mother. I made a couple changes that were suggested, 1/2 Veg. oil and 1/2 applesauce, and I also used walnuts instead of pecans. The cake is really moist and the frosting is excellent. If you make a double layer like I did, and you love frosting, I would suggest doubling the frosting recipe.

Made these into cupcakes, piped lots of frosting onto them, and they were a HUGE hit. Moist with great texture.

I followed the recipe exactly except for 2 minor changes, raisins in place of walnuts (realized at the last minute that I didn't have any) and a bit less sugar in the frosting. I really loved the texture (and I can only think it would be even better with the walnuts) but I think it's a little too sweet and it's oily. I made cupcakes instead of a sheet cake and the cupcake liners are totally greasy. If I make this again, I will definitely cut down on the sugar, add the walnuts and use half the oil and add applesauce as others have suggested. FYI, the cupcakes were done between 20-25 min at 350. As for the frosting, I'm not understanding the comments about it being too runny. There aren't any liquid ingredients and so I am wondering if maybe they used melted butter instead of softened butter? The frosting was fine and it's easy to adjust the amount of sugar to suit your taste.