I really loved this cake. I make a carrot cake every easter w my daughter and always try to improve the recipe health-wise and flavor-wise. This was the best cake yet!
I must confess that I used whole wheat pastry flour, vanilla yogurt instead of buttermilk, and olive oil for half the oil. I did not use the pineapple at all (blechy! ) and didn't regret it, it was plenty moist! I also used Mexican cinnamon and Mexican vanilla though I will increase the measurement of both the next time.
The flavor was perfect - not too strong but definitely carroty. It was very moist, yet light.
The cake got a little crumbly on the plate but it held together well enough for the cutting and placing on the plates, so I don't really find that as an issue.
I just might make this before the next Easter!