My husband and I had dinner at a lovely Italian restaurant. They had Carrot Cake and it’s one of our favorites. This cake was very dark,dense,yet moist. Loaded with carrots,pineapple,coconut,pecans, raisins,and of course spices.Icing wasn’t a traditional cream cheese, similar, yet no tangy flavor. What makes some cakes very dark,others a light color? Is it possible to change color byusing dark brown sugar,in place of regular white sugar? Thank you,

• Reply