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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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.
The best carrot cake I ever baked! I got raving reviews this Easter.
03/20/2013... i just would like to add here that this is NOT the best carrot cake recipe that I have baked. i have another recipe that taste way better even if not frosted. nevertheless, this carrot cake recipe & the frosting taste so good together. that said I think I can increase the star rating to 3 STARS! :) 03/14/2013 i made this yesterday for a family friend's birthday. the cake baked well but i got an issue with the frosting. it was weeping wet. not at all what i expected. i had quite a hard time frosting the cake with it especially the sides. can anyone please give a feedback regarding the frosting? was it because i didn't use Philadelphia cream cheese? any tips please on making a better frosting with the same ingredients 'coz it really tasted sooo good... thanks... =)
Just yum. This tastes like quintessential carrot cake and should be eaten and enjoyed in large quantities. The recipe was super easy to follow and execute. Made it for Easter dessert and it was a hit. I will absolutely be making this again (and again and again).
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