I've had this one for about 30 years, contributed to a community cookbook by one of the committee members. I have no idea from where she got it :-) Carrot Cake 3 cups flour ) 2 teaspoons baking soda ) stir together 2 teaspoons cinnamon ) 1 1/2 cups oil or you can successfully substitute the same amount of apple sauce 2 teaspoons vanilla 2 cups sugar 2 cups finely grated carrots 3 eggs 1 tin crushed pineapple, drained I add: generous handful chopped pecans generous handful sultanas/white raisins Cream oil/applesauce and sugar, add vanilla and eggs. Mix in carrots and fruit/nuts. Stir in flour mixture and bake at 350F until done. The original recipe suggests using an angel food ring pan, I've used round pans, loaf pans, you name it. I see no reason why you couldn't use a 9" x 13" pan.

This cake is very moist due to the 4 cups of chopped apples. I have made it with all brown sugar and 1/2 brown and half white...as well as all whtie. If you use brown sugar use 1 1/2t tps baking soda and no baking powder at all. Apple Cake 4 cups chopped apples 1 ½ cups sugar ½ cup raisins ( I use chopped other fruit like dried peaches or apricots) Mix and let sit for about an hour ( less is OK) 2 cups flour 1 ½ tsps baking soda ( I like ¾ tsps soda and ¾ tsps BP) ¾ tsps salt 1T cinnamon ¼ tsp nutmeg Mix dry ingredients 2 eggs ¾ cups veggie oil 1 tsp vanilla beat together 1 cup chopped pecans if desired. Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires. Pour into greased 9 by 13 pan and bake 350 until doneÂ..40 to 50 minutes. Linda C

This is one I have made from Bon Appetit an it is a winner: Triple-layer carrot cake with cream cheese frosting Bon Appétit : October 1994 (Four Forks - 500+ Reviews) Serves 10. Cake 2 cups sugar 1 1/2 cups vegetable oil 4 large eggs 2 cups all purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 3 cups finely grated peeled carrots (about 1 pound) 1/2 cup chopped pecans (about 1/2 ounce) 1/2 cup raisins Frosting 4 cups powdered sugar 2 8-ounce packages cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 4 teaspoons vanilla extract preparation For cake: Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins. Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature. For frosting: Using electric mixer, beat all ingredients in medium bowl until smooth and creamy. Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Serve cake cold or at room temperature. Here is a link that might be useful: Triple Layer Carrot Cake

I think this may be it - I've had it in my "want to try" file for along time. * Exported from MasterCook * Praline Carrot Cake with Candied Pecans Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb. Carrots -- peeled and sliced 6 eggs 3 c. flour 8 oz. Crushed pineapple -- drained 2 c. sugar 1 T. vanilla 2 tsp. Baking powder 1 c. pecans -- chopped 1 tsp. Baking soda c. coconut 1 tsp. Salt 1 1/3 c. oil 2 tsp. Cinnamon Cook carrots until tender. Drain. Chop in food processor or coarsely mash with potato masher (should have 1 ½ cups) Stir together flour, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in center. Add oil, eggs, pineapple and vanilla. Beat on low speed until combined. Fold in carrots, pecans, and coconut. Spread into 3 9" round pans. Bake at 350 for 35-40 min. Cinnamon Cream Cheese Frosting 8 oz. Cream cheese ½ c. butter 1 tsp. Cinnamon 1 tsp. Vanilla 6 c. powdered sugar Beat cream cheese, butter, and vanilla. Add powdered sugar and cinnamon. Beat until fluffy. Praline Sauce 3 T. butter 3 T. brown sugar 2 T. whipping cream 1 tsp. Vanilla Cook butter, sugar, and cream to a full boil. Boil gently 3 min. Stir in vanilla. Cool. Candied Pecans ¼ c. brown sugar 1 T. orange juice ½ c. pecan halves Combine all. Spread in greased 8 x 8 pan. Bake for 12 min. at 350. Pour out onto a second greased pan, separating into single nuts. Cool. To Assemble: Place one layer on cake plate. Use about 1 c. frosting to make a rim around the outside and a circle in the middle, leaving a tunnel of unfrosted cake (will resemble a bullseye). Fill tunnel with ½ praline filling. Repeat with second layer. Top with 3rd layer and frost top and sides. Garnish with candied pecans. Source: "http://ths.gardenweb.com/forums/load/recipex/msg1003275816251.html" - - - - - - - - - - - - - - - - - - -