Crushed pineapple is the secret to this moist and flavourful cake. The quantities here are sufficient to make two decent-sized cakes.
Yun Yum Yum is all I can say. I followed IT TO THE LETTER. Moist I did it on the stove top - 06 Dec 2014
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. - 01 Jun 2004 (Review from Allrecipes USA and Canada)
2009 edit: Use cheesecloth to strain the carrots! Wrap 1/3 the carrots in a cheesecloth pouch, twist it shut and squeeze. I've finally figured out how to make this moist without sogginess. My family loves carrot cake so I’ve made this recipe many times since I first found it. First, do what you can the night before and store ingredients in ziplock bags/tupperware. Grate the carrots, strain the pineapple, sift the dry ingredients, etc. The only things I added: 1/4 tsp each of nutmeg, allspice, ginger, and cloves, added 1.5x the vanilla and cinnamon, ½ tsp baking POWDER, and the zest of one lemon. I nuked the raisins in equal parts of the drained pineapple juices and rum. The raisins absorbed most of the liquids and were really plump and delicious. Save a few tablespoons to add to the cake. I didn’t want to risk a dry cake so I compromised. I drained the carrots BEFORE I added the brown sugar. After the carrots sit for an hour, there will still be some liquid; add all of it. My cake ended up moist, flavorful, and TALL. Don't over-mix or let your cake sit too long. Baking soda reacts immediately so if you over-mix or leave it around, the gas will escape and your cake will be flat. Use the good pans. Line the bottom of your layer pans with wax paper or parchment paper. Better safe than sorry! To make a bundt, bake at 325 for 75-90 minutes. Use a cream cheese glaze: beat 4oz cream cheese with 2tsp vanilla and 2c powdered sugar. And 1-2tbsp milk/rum to get spreading consistency. - 02 Sep 2007 (Review from Allrecipes USA and Canada)