here is one from a favorite cook book. Carrot cake From The Southern Hospitality cookbook 3 cups coarsely grated raw carrots 4 large eggs, room temperature 1-Ã‚Â¾ cups sugar 1 Ã‚Â¼ cups vegetable oil 2 cups all-purpose flour 2tsp baking powder 2 tsp soda 1 tsp salt 2 tsp ground cinnamon 1 tsp lemon extracts 1 tsp vanilla extract Ã‚Â½ cup chopped pecans or walnuts Pineapple Icing (recipe below) Preheat oven to 350* Grease, flour and line with waxed paper three 8-inch layer pans Grate carrots by cutting into 1-inch pieces and placing in a blender on Ã¢â‚¬Å“chopÃ¢â‚¬Â Use a course grater if doing by hand Cream the sugar and vegetable oil until light and fluffy, about 2 min. on medium speed. Add eggs and beat on high speed for 2 min. Sift dry ingredients onto a large plate or waxed paper. Add to creamed mixture, one heaping TBS at a time using medium speed on mixer. Add flavorings to batter mixture and fold in grated carrots and nuts. Divide batter into three 8-inch layer pans greased, floured and lined with waxed paper. Bake in a preheated 350* oven for 30 min or until cake tests done. Cool on a wire rack for 10 min. and remove from pans. Ice with the Pineapple icing when layers are completely cold. Yield: 3 (8-inch) layers Ã¢â‚¬â€œ 12 servings. Pineapple Icing 1 (16 oz) package powdered sugar 4 TBS butter or margarine, softened. 1 (8-oz) package of cream cheese, softened. 1 tsp lemon extract 2 tsp vanilla extract. 1 (8 oz) can crushed pineapple, well drained Cream powdered sugar, butter and cream cheese until light and fluffy. Add flavorings and crushed pineapple. Spread on cake.