I modified this recipe: 2 oz pineapple instead of 8oz & only a small amount of the juice, 4 eggs instead of 3, left out the nuts, 3 tsp cinnamon instead of 2, & a sprinkle of nutmeg. I also ... melted butter on top. (Eek!! So not good, but yum.) It went over well with our guests & my husband (not all of my "experiments" do), but not so much with the kids. Surprisingly, you could really taste the pineapple flavor even with the small amount. Putting our homemade cream cheese frosting (cream cheese, powdered sugar, Cool Whip) on it made it YUMMY.
I was a bit disappointed, though -- I could see the carrots in the finished cake, but it wasn't that carrot-y. The batter still smelled like yellow cake mix when it went in, & the cake was a lighter shade of brown than I like it. And my guests couldn't tell it was a carrot cake (what?? all that hand grating for nothing? :) ) I guess I could've put more spice in, but I didn't want to overdo it. Also, buttering the top made for messy cuts (wrong knife? should I have sprayed w/Pam?).
Overall it turned out okay. But if I'm in a pinch & decide to make this again, I think I'll leave out the pineapple & up the spices a bit, maybe even add allspice.