Can I have recipe for a homade carrot cake?

Well I need a specific recipe you get 10 points if I vote you best answer because I need the recipe whoever has the specfic answer will be voted best answer thanks a ton!Can I have recipe for a homade carrot cake?
2 2/3 cups sugar


5 eggs


2 2/3 cups carrots, grated


1 1/3 cups walnuts


1 1/3 cups pineapple, crushed and drained


2/3 cup coconut flakes, sweetened


1/3 cup raisins


3 1/2 cups flour


1 1/3 tablespoons baking soda


1 1/3 tablespoons baking powder


2 2/3 tablespoons cinnamon


1 teaspoon salt


Cream Cheese Frosting:


6 ounces cream cheese


2 tablespoons or 1/4 stick butter, unsalted, softened


2 tablespoons vegetable shortening


1 1/2 cups confectioners' sugar


1 teaspoon pure vanilla extract





1 cup walnuts, toasted


1 cup coconut flakes, toasted








Grease 2 (10-inch) cake pans and set aside. Mix together in a large bowl the oil, sugar, eggs, carrots, nuts, pineapple, coconut and raisins. In another bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Add the carrot mixture and blend. Pour the batter into the cake pans and bake in a preheated 350 degree F oven for 35 to 40 minutes or until done. Remove from oven and cool for 30 minutes. Release the cakes from the pans and cool completely before cutting and frosting. Cut cakes in 3 equal layers (a total of 6 layers). Assemble the carrot cake one layer at a time. Finish the carrot cake with a layer of cream cheese frosting on top. Do not frost the side of the cake. This gives the cake that special homemade country-style look. Garnish with toasted walnuts and coconuts.


For the frosting: Beat together the cream cheese, butter, and vegetable shortening for 15 minutes. Mixture must be very smooth and light. Add the confectioners' sugar and the vanilla and mix until smooth (about 3 minutes).Can I have recipe for a homade carrot cake?
These quantities are for an 8'; x 8'; square cake pan.


1 cup sugar


2 cups flour


1 teaspoon (tsp) salt


1 tsp baking soda


1 tsp baking powder


1 tsp ground cinnamon


1/2 tsp ground cloves


1/2 cup oil


1/2 cup butter (or use 1 cup oil and no butter)


2 eggs


1/2 cup undrained crushed pineapple


1 1/4 cups grated carrot


1/4 cup chopped walnuts





Directions


Preheat oven to 350 degrees F.


Mix all dry ingredients together.


Add remaining ingredients and mix until well incorporated.


Pour into greased cake pan. Bake at 350 degrees for 50 - 60 minutes. You can line the cake pan with wax paper so that the cake doesn't stick.


If you want to ice it just use cream cheese, icing sugar and just a touch of pineapple juice and taste it to see if it's sweet enough!





If you want to make a bigger cake (in a 9'; x 13';) pan, just double the recipe.
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.





Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.





Peel and finely grate the carrots. Set aside.





In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.





In bowl of electric mixer, with the paddle attachment, beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.





Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.





To assemble: place one cake, top side down, onto your serving plate. Spread with about a third of the frosting. Gently place the other cake, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts or toasted coconut and/or marzipan carrots (see below). Cover and refrigerate any leftovers.





Serves 10 - 12.





Frosting:





In bowl of electric mixer, with the paddle attachment, beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.
CARROT CAKE:


2 cups sugar


1 1/2 cups Crisco oil


4 eggs


2 1/4 cups flour


1 teaspoon salt


2 teaspoons baking soda


2 teaspoons cinnamon


3 cups grated raw carrots


1 1/2 cups chopped walnuts


Mix in large bowl, sugar, oil and eggs; beat well. In separate bowl, sift flour, salt, baking soda and cinnamon. Blend dry ingredients into egg mixture. Stir in carrots and nuts. Pour into prepared pans. Bake at 300 degrees for about 60 minutes or until toothpick inserted in center comes out clean. Cool well before icing.





CREAM CHEESE FROSTING:


1 (8 ounces) package cream cheese, softened


1/2 cup margarine or butter, softened


1 teaspoon vanilla extract


3 cups sifted powdered sugar


1 Tablespoon milk


Cream all ingredients together until spreading consistency.
well you can to to all allrecipes.com to get any kind of recipe you want.. and more.. its free and you can have a lotta fun cooking whatever you find on there.. but here is the recipe...


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INGREDIENTS:


2 cups white sugar


2 cups all-purpose flour


1 teaspoon salt


2 teaspoons ground cinnamon


1 teaspoon baking soda


1 1/2 cups vegetable oil


4 eggs


3 cups grated carrots


1 cup chopped walnuts


1 (3 ounce) package cream cheese


1/4 cup heavy whipping cream


1 teaspoon vanilla extract


2 1/2 cups sifted confectioners' sugar





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DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.


Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.


Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.


To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.