I used a carrot cake mix (which saved my knuckles on the shreader ha ha ha), increased the pineapple to 1 1/4 cup, decreased the cinnamon to 3/4 tsp and omitted the nutmeg (the carrot cake mix has spices in it already) and added 1 cup of dark raisins. My family went nuts. The pineapple, mayonnaise and raisins made this the easiest moist cake I have ever made. Only bummer is I could not add the nuts since I am allergic. But other than that my family had only one other complaint. I did not make a back up! They ate the first one so fast.
Great carrot cake! I took the advice of another reviewer and used a carrot cake mix as I couldn't find cinnamon or nutmeg in my cupboard. Also added coconut and raisins. I used a big can of pineapple, might have been bigger than what the recipe calls for, but still turned out great! I needed to cook it longer because of that. It made two 9" cakes. My company really enjoyed it but I didn't tell them how easy it was!
This was so easy and delicious. The recipe calls for 8 1/4 ounce cake mix. I assumed that it was 18 1/4 mix and it turned out fine.
This is so much better than nasty carrot cake mix, but is still easy because you still use a good cake mix as the base. I made them as cupcakes for my daughter's preschool class so I could claim at least a little nutritional value. I made a double batch and used a whole 20 ounce can of crushed pineapple (in the double batch). I also threw in about 1/4 cup of ground flax to sneak in a little extra nutrition. I will probably use more carrot and a little more cinnamon & nutmeg next time. I will use this recipe again. Thanks!
Made for *Easy Does It* event in the Photo Forum. This truly is THAT easy! I was craving something sweet but don't have the energy to go crazy baking and this fit the bill perfectly! Its moist and delicious.
I was a little stumped on how to rate this. My version was a lower fat version (as usual) using egg whites and a reduced fat mayonnaise. Even so, the cake was excellent very moist and tender with a terrific rise. The spices were also very good, though I will admit to having added an extra 1/4 teaspoon of cinnamon. And the extra sweetness from the pineapple was great. So all in all, I think it was a great cake. I did not use cream cheese frosting. Instead I used Fluffy Fat-Free Chocolate Frosting replacing the chocolate pudding with the cheesecake pudding. (Good stuff!) My biggest lament was it just didn't have enough carrot to really qualify as a great carrot cake. I think this is something easily fixable by just doubling the amount of carrots used in the recipe. You can bet I'll be doing that again soon. :)