Carrot cake anyone?

Carrots! We still have quite a few carrots in the garden and, even though the deer have eaten off the lacy green tops, the veggies are storing themselves nicely beneath the soil so we just go pick them fresh whenever we want them. We've enjoyed them in chicken stew, coq au vin, and beef pot roast - and occasionally just on their own with a little bit of brown sugar and butter. Yesterday I got my mind (and taste buds) wrapped around the idea of fresh carrot cake. I found a recipe in my dog-eared food-stained much-loved-and used Fannie Farmer cookbook, but I didn't have exactly the called-for ingredients so, as I often do, I improvised. Oh, what a carrot cake!
The cake is very moist thanks to a good basic recipe, and to adding applesauce. I put the carrots through the food processor instead of grating them by hand which was a) much easier and b) created small chunks of orange to highlight the key ingredient. More color and texture was achieved by adding some dried cranberries, coconut, and finely chopped walnuts. Then, instead of topping the cake with a typical cream cheese frosting, the recipe suggested glazing the top of the warm loaf with honeyed butter - I definitely recommend this because the flavor and texture of the cake itself really shone through without the distraction of creamy sweetness. I know I'll be making this recipe again and again... if I can only remember how much of each "extra" ingredient I added!