rkn asked that I post the recipe I used for a carrot cake with olive oil instead of butter or other oil....I CAN'T FIND IT! However, I Googled it and found several recipes which looked very similar.
I did find what sounds like an interesting olive oil cake in my Moosewood Restaurant Book of Desserts.
It's Olive Oil and Citrus Cake
Calls for strong, green extra virg.
5 large eggs separated
1/3 cup olive oil
1 1/2 cups sugar
1/2 tsp salt
2 teaspoons ground cinnamon
1 teaspoon vanilla, lemon OR orange extract
grated peel and juice of one orange
grated peel and juice of one lemon
2 cups unbleached flour (doesn't call for sifting)
1 tsp baking powder
Preheat oven to 325. Oil a 10" springform pan and dust with flour.
Whip egg whites until stiff but not dry. Set aside.
Using an electric mixer, cream oil and sugar, beat in yolks. Add the salt, cinnamon, extract, grated citrus peels and juices and beat until smooth.
Add the blour and baking powder and mix until thoroughly combined.
Fold in egg whites gently.
Pour batter into prepared pan and bake for about 45 minutes until the cake is golden, firm in the center and pulling away from the sides of the pan. Cool on a rack for about 15 minutes.
Run a knife around the outside of the cake and remove outer ring of springform pan. Loosen cake from bottom of pan with a spatula or wide knife. Transfer to a serving plate and dust with confectioner's sugar.
Good luck finding the olive oil carrot cake and with this one if you decide to try it.
Will try it myself when the weather cools down at the end of the week.