Norma, I went to a few other recipe sites and someone had the Just Desserts cookbook. Here is the recipe: SWEET BABY CARROT CAKE Cake 2 c. self-rising flour 2 tsp. ground cinnamon 2 (4 oz.) jars strained baby carrot food 4 eggs 2 c. sugar 1 1/2 c. vegetable oil Frosting 1/4 c. (1/2 stick) butter, softened 1 (8 oz.) pkg. cream cheese, softened 1 (16 oz.) box powdered sugar 1 tsp. pure vanilla extract Preheat oven to 325*. Grease & flour three (3) 8" or 9" cake pans. Mix all cake ingredients together & blend with a hand-held mixer. Pour batter into prepared cake pans. Bake 25-30 minutes, or until golden brown. Allow to cool in pans for 5 minutes. Invert onto lint-free dishcloth, or waxed paper and allow to cool completely. For frosting, mix all ingredients with a hand-held mixer & blend until smooth and creamy. Frost layers, top, and sides of cooled cake. Serves 16.

Mine has no apples....but it's very yummy! I suppose you could substitute dried apples for the raisins...but it's pretty good as it is. Carrot cake 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 powder 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 immediatly 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.

This one looks interesting too. CIA's Carrot Cake 16 servings Hands on: 30 minutes Total time: 1 hour, 15 minutes This recipe, taken from "Baking at Home With the Culinary Institute of America" (John Wiley & Sons, $40), has a dense, strong crumb from the use of bread flour and is leavened with baking soda and baking powder (which contributes to the fineness of the crumb). It contains nuts and is baked in a tube pan, which I don't prefer to layers. The strength of the bread flour can stand up to coarsely grated carrots. It uses the whipping method - whipping the eggs with oil and then incorporating the other ingredients - which is rare for a carrot cake. This method gives the crumb a finer texture and a little more volume. 1 2/3 cups granulated sugar 1/2 teaspoon salt 1 2/3 cups bread flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 3 large eggs 2/3 cup vegetable oil 2 cups grated carrots 1/2 cup chopped, toasted walnuts (pecans if desired) Cream Cheese Frosting, whipped cream or confectioners' sugar Preheat oven to 350 degrees. Lightly grease and flour a 10-inch tube or bundt pan. Sift the sugar and salt into a medium bowl and set aside. In another bowl, sift together the flour, cinnamon, baking soda and baking powder and set aside. Whip the eggs on medium speed until thick, about 3 minutes. Increase speed to high and continue whipping until the eggs fall in thick ribbons from the whisk, about 4 minutes. Gradually add the oil and continue to whip until evenly blended. Add the sugar mixture slowly to the egg mixture while continuing to whip at medium speed until well-blended. Add the flour mixture to the batter, mixing on low speed until just incorporated. Fold in the carrots and walnuts by hand using a rubber spatula. Pour the batter into the prepared pan. Bake until a wooden pick inserted near the center comes out clean, 45 to 50 minutes. Cool the cake in the pan for a few minutes before turning out onto a wire rack. Cool completely before icing and slicing. If made in a straight-sided tube pan, the cake can be frosted with Cream Cheese Frosting. For a bundt cake, sprinkle with confectioners' sugar and serve with whipped cream, if desired. Per serving, with Cream Cheese Frosting: 520 calories (percent of calories from fat, 50), 5 grams protein, 62 grams carbohydrates, 1 gram fiber, 29 grams fat (11 grams saturated), 66 milligrams cholesterol, 172 milligrams sodium. Read more: http://www.azcentral.com/style/hfe/recipes/articles/0325carrotcake25rec.html#ixzz1iWKym72M

I made LindaC cake it is Out of this World!!!!