评论（11个评论）

• 
  Butterscotch|06/19/2020

  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.

• 
  Zenqi|03/07/2018

  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.