Made this for Thanksgiving this year for the first time. What a hit. Excellent and actually very attractively presented cake, with the bright color from the carrots so vivid. I followed some of the suggestions of others, and reduced the oil, adding applesauce instead, and also added some finely chopped mixed dried fruit (about a half a cup) and instead of all white sugar, substitued equal portions of honey and brown with the white, equally 1-1/2 cups instead of the 2 cups in the recipe. I did not even notice the lack of sugar! I did add cloves, cinnamon and allspice (1/2 tsp each) and 1 tsp vanilla. Also, I used half of the amount of powdered sugar in the recipe for cream cheese frosting, and it came out fabulous. I have requests from my 17 year old daughter to make this every year on her birthday. (She ate 1/3 of the cake by herself!) I think next time I'm going to add some diced mandarin oranges. This is a really fun recipe, because you can play with it and it is very forgiving!
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