Best Carrot Cake Ever

Turned out great, moist and delicious. I subbed monk fruit sweetner for white sugar and also in the icing. I didn't have an orange so I used French Vanilla extract.

You can add less sugar because of the addition on pineapple. I also added kurkuma and ginger and safron on the cream cheese part, which was really nice! I forgot to add some orange zest, that would have been a nice addition as well. I added salt to the grated carrots so I could strain the liquid out of it, that was definitely missing from the recipe. I also used half of everything and just made it in a cake form instead, which worked out really well

Used 3/4 brown sugar instead of white sugar. Used 220 g applesauce instead of vegetable oil. Grated carrots, didn't drain. Used pecans instead of walnuts. Recipe made a dozen muffins and one 9 x 13 sheet.

Not my note but worth sharing from reviews: Before I decided to try this cake I read every single review, paying careful attention to those who did not like the cake very much. Though the overwhelming majority, of which I am now a part, liked this cake very much I understand that you learn a lot more about something by learning what people did not like about it. So, after having made the cake I have a few suggestions for those who didn’t like the cake. Most of the complaints where that the cake was too heavy or that it was too moist or “pudding like” A solution to this might be to strain the carrots and pineapple more before adding them in to the cake batter. I know the recipe doesn’t specify but I strained the carrots and the pineapple until they where almost dry and added about 2 – 3 tablespoons of the strained liquid back in. I also hydrated the raisins a bit by letting them sit in a cup of warm water while the carrots sat in the brown sugar. Also I made 3 - 8” rounds instead of the recommended 2 - 10” rounds. This will shorten the bake time to about 30 -45 mins. and may also help solve any underdone cake problems… I thought this cake was very good and well worth the effort. Everyone I have served this to has loved this and I certainly plan on making it again.