This was good, but not the best carrot cake that I've had. I felt it lacked some spice that a good carrot cake has. Also, I think next time, I'll put the pineapple in the blender or food processor; I didn't care for the big chuncks of pineapple ( I did use crushed pineapple) and I'd also add some nutmeg and nuts.
Changes I made: used 1/2 whole wheat pastry flour, only used 1/2 c sugar in the cake, used coconut oil instead of canola oil, added 1 t coconut extract & 1/2 t allspice, and used only 2 c of sugar in the frosting. With these changes I can say that this is the best carrot cake I've ever made. I've been on the lookout for a great low fat carrot cake recipe and have tried MANY and this one far surpassed them all. It actually tastes like carrot! And is surprisingly light instead of chewy and dense like others I've had. I'm giving it 4 stars because the recipe as is would be too sweet and is missing the coconut flavor I love so much in a good carrot cake. (by using coconut oil and coconut extract you're not messing with the texture of the cake or adding additional calories/fat, but just adding the flavor).I added a garnish of toasted chopped pecans to the top and everyone loved it! Thanks a bunch. Here's my blog post about it w/pictures- http://tinyurl.com/3slcv8q
I was pleased with how this came out. So nice to cut down on the oil and increase the carrots, and still have a good cake. I used 3 eggs instead of the combo of 2 eggs and 2 whites, and it was fine. And I only frosted the layers, not the sides, so as not to have the extra sweetness where they meet. I think this just may be my new carrot cake recipe!