Servings: twelve to fourteen.
This cake really comes into its own on its second day, when the flavors have mellowed to perfection.
Mild and inexpensive, plain olive oil — not extra-virgin — is the wiser choice for cakes.
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This is truly a fabulous recipe, a perfected version of an old standard. Unlike most carrot cakes, it has a delicate crumb and a soft texture thanks to the olive oil. What it doesn't have is a lot of the ingredients that junk up the typical carrot cake--canned pineapple, coconut, and too-strong spices like clove and allspice. And the frosting is unbelievable. Make this cake! My only caution is about the frosting: you may want to add the honey a little at a time, tasting as you go. I've found that adding the entire half cup of honey can make the frosting a little too runny.
I made some significant changes. I used a little less sugar in the cake batter, replaced half of the olive oil with applesauce, used 2 C whole wheat all-purpose flour, added some crushed pineapple and flaked unsweetened coconut to the cake batter. I made the frosting exactly as written and it was fantastic. I saved a little leftover frosting in the freezer and used it four months later - it was just as good! Everyone really loved the cake with the changes and I will continue to make them.
Although I made some major changes, I think the frosting deserves 5 stars.
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