I don't often come here, I mostly hang out of the Cooking forum....but stopped in and saw the request. this recipe came from a cookbook that is out of print, called "J.T's Cuisine"....and it is the best I have ever had.

Carrot cake Julie T�s
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
2 tsps cinnamon
1 8 oz can crushed pineapple, drained
2 cups grated carrots
1/2 cup raisins chopped with 1 Tablespoon of flour
Buttermilk glaze
1/2 cup sugar
1/4 tsp baking soda
1/4 cup buttermilk
1/4 cup butter
1 Tblsp light corn syrup
1 tsp vanilla
Orange Cream Cheese Frosting
1/2 cup softened butter
4 oz softened cream cheese
1 tsp vanilla
3 cups powdered sugar
1 tsp orange juice
1 tsp grated orange rind
Preheat oven to 350
With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins.
Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediately spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting.
Buttermilk glaze:
In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake
Cream cheese frosting:
Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake

Too funny! I post here occasionally, and lurk on the Cooking Forum. I chimed in to post Lindac's recipe, but I see you're here! I can vouch for it's goodness. I served it on Thanksgiving to a group of 40 people. They wouldn't leave until I gave them each a copy of the recipe!

Lindac, I never thanked you. How rude. Thanks!!!

Made this for years and my Mother before me...

Carrot Cake

4 eggs
1 + 1/2 cups Crisco oil
1 tsp. cinnamon
1 tsp. salt
1 tsp. vanilla
3 - 4oz. jars Gerbers baby carrots
2 cups sifted flour
2 cups granulated sugar
2 tsps. baking SODA
optional: 1 cup of coconut and/or raisins and/or rough chopped walnuts.
Combine eggs, sugar, carrots, and oil. Add dry ingredients and any optional items.

Pour in greased 13x9x2 pan. Bake at 350, 50 minutes or until it tests done with wooden pick.

Frost with favorite Philly cream cheese icing.

1.5lbs washed,unpeeled carrots, grated
3 cups all purpose flour
2 eggs
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 cup veg oil
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp all spice or pumpkin pie spice
1 cup water
1/2 tsp salt
1 cup chopped walnuts

In a large bowl, mix by hand, all cake ingredients. Pour into a 9x13 sheet pan, that is greased & floured. Bake @ 350 for 45-50 minutes.

Cream Cheese frosting

8 oz cream cheese, room temperature
3 cups powdered sugar
1 tsp vanilla
3 TBL butter

Blend the icing with a mixer or by hand. Frost cake once it's cooled.

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Carrot Cake

Mix together and beat well:
1 C veg. oil (Could substitute some SF applesauce for some of the oil)
2 C sugar
4 eggs

Add:
2 C cooked mashed carrots (about 2 lbs.)

Mix together and blend into carrot mixture:
3 C flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon

Add:
1 C chopped nuts (walnuts or pecans)

Bake in greased tube pan @ 350úF 45-50 min.

Frosting
3 oz. cream cheese, softened
6 T softened butter
1 tsp. vanilla
4-5 T. milk
3 C powdered sugar

Beat with electric mixer until well blended.

For some reason the 1/2 C did not show up in my recipe.

That should be: 1 1/2 C vegetable oil
and 1 1/2 C chopped nuts.

Sorry about that.

I too am a "lurker" with occasional posts. I have a recipe VERY SIMILAR to the one Lindac posted and the secret to this VERY MOIST carrot cake is the buttermilk glaze. You will absolutely love the recipe.