I just made this to the recipe (rare, I usually change something!) and it was very tasty - although I agree with the author that the raisins would have improved it - and, I would argue, some ground cloves. I made a layer cake, as some people were asking about, and it behaved very well. My pans were about 9.5", and had the batter been perfectly even, I think they would both have cooked in about 36 minutes; as it was, one was done at 35 and one at 38. Both were moist, even, and very tasty. No sinking in the middle! I did use the can of pineapple instead of dried, as I love the softness of pineapple in a carrot cake. I was amazed at the quantity of fruit and nuts I was adding (3 and a half cups of carrot is a LOT!) but it all mixed in without me feeling like I was short of batter. Next time I'm doing half walnuts and half pecans, also, but this is definitely my new carrot cake recipe. Thanks!

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