Carrot cake is one of my favorite cakes

This cake isn't too sweet and you can even eat it unfrosted.

2 cups flour
1 cup sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1 cup vegetable oil
3 large eggs
2 tsp. vanilla extract
1 1/3 cups cooked carrots
1 cup chopped walnuts
1cup coconut
1 can (20 oz) crushed pinapple, drained

Frosting4 oz. cream cheese
3 Tbsp. unsalted butter
1 1/2 cups powdered sugar
2 tsp. lemon juice
1/2 tsp. vanilla extract

350 for 55 to 60 minutes. until cake pulls away from sides

From New Basics Cookbook by Julee Rosso and Sheila Lukins


New Carrot Cake   with wheat germ and whole wheat flour


1 cup flour
1 cup whole wheat flour
1/2 cup wheat germ
2 tsp. soda
1/2 tsp salt
2 tsp. cinnamon
3/4 vegi oil
2 cups sugar
2 eggs
3 cups grated carrots

Preheat oven to 350.  Spray and flour a tube (bundt) pan.  Set aside.  Sire together the next 6 ingredients.  set aside.  In a large bowl, use an electric mixer to combine oil and sugar.  Add eggs one at a time and mix thoroughly.  Sir in dry ingredients until batter is uniform.  Fold in carrots. Bake 60  minutes or until toothpick inserted in center comes out clean.