Not your average carrot cake, this one has three cake layers made with chocolaty cocoa powder, tropical fruits like pineapple and coconut and crunchy walnuts. The luscious cream cheese icing brings all of the other flavours together beautifully for a rather special carrot cake experience.
This is an excellent cake recipe that makes moist, delicious muffins. I substituted 1 cup of Splenda Granular for 1 cup of the sugar, and I replaced 1 cup of the oil with 1 cup of unsweetened applesauce. I got 18 large muffins out of this recipe, and the crumb is so moist, you won't miss the frosting! - 31 Mar 2005 (Review from Allrecipes US | Canada)
I made this for my daughter's birthday. It was moist and really good. I used an Italian Cream Cheese Frosting recipe that I have been using for a long time. I will make it again. - 09 Oct 2002 (Review from Allrecipes US | Canada)
This cake is moist and delicious. One little change: I used 1 cup of oil and 1/2 cup orange juice instead of the 1 1/2 cup oil. Also used chocolate fudge icing. But it's good enough to serve w/o frosting. Everyone loved the cake and wanted recipe. Thanks! - 18 Jul 2002 (Review from Allrecipes US | Canada)