Any good carrot cake recipes?

I need to find one without walnuts (I'm allergic to them) and preferably without banana (cos that just makes it taste like banana cake). I don't mind if it doesn't have the classic cream-cheese icing. I quite like that icing that is very light and almost a bit creamy... not quite like butter icing, but I don't know what it's called or what it's made of.





p.s. to USA readers: ';icing'; is ';frosting';, I believe.Any good carrot cake recipes?
Here is one you may want to try - if the icing is not light enough..add a bit of milk. If it doesn't get eaten up within a day of making, I recommend that you refrigerate the leftover cake.





INGREDIENTS (Nutrition)





* 4 eggs


* 1 1/4 cups vegetable oil


* 2 cups white sugar


* 2 teaspoons vanilla extract


* 2 cups all-purpose flour


* 2 teaspoons baking soda


* 2 teaspoons baking powder


* 1/2 teaspoon salt


* 2 teaspoons ground cinnamon


* 3 cups grated carrots





Icing


* 1/2 cup butter, softened


* 8 ounces cream cheese, softened


* 4 cups confectioners' sugar (powdered icing sugar)


* 1 teaspoon vanilla extract


Milk to thin if needed.





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.


2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pan.


3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.Any good carrot cake recipes?
Blue Ribbon Carrot Cake





I won a local bake-off with this recipe





This carrot cake is moist and delicious and doesn鈥檛 contain every spice from the cupboard.





Ingredients





For the cake:


2 cups self-rising flour (see note)


2 teaspoons ground cinnamon


2 cups white sugar


1 1/2 cups vegetable oil


4 eggs


3 cups grated carrots


1/2 cup golden raisins


1/2 cup chopped pitted dates


1/4 cup currants





For the cream cheese frosting:


1 [8 ounce] package cream cheese


1/2 cup unsalted butter, softened


1 pound confectioners' sugar


2 teaspoons pure vanilla extract





Method


Preheat the oven to 350.


Grease two 9 inch round cake pans.





In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots, raisins, dates, and currants. Divide the batter evenly between the two prepared pans.





Bake for 25 to 30 minutes in the preheated oven. A toothpick inserted into the cake should come out clean. Cool cakes on wire racks before removing from pans.





To make the frosting, use the second set of ingredients. In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the vanilla. Use to fill and frost the cooled cake layers.





note: No need to buy self - rising flour, you can make your own.





Method


For each cup of all - purpose flour add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt
My next carrot cake will be this one. I just found it today. Check with http://bakedecoratecelebrate.com to find another icing. http://baking.about.com/od/cakes/r/tropi鈥?/a>
I prefer the carrot cake recipe from the New York times,


NYT carrot w/ raisin cake





1-1/2 lbs. carrots cleaned and grated(approx 4 packed cups)


2 cups white sugar


4 eggs


1-1/2 cups corn oil


2 cups Flour


2 tsp. baking powder


2 tsp baking soda


2 tsp Cinnamon


pinch of salt


2 tsp vanilla extract





Preheat oven to 450掳F.





Butter the inside of 3 9'; cake rounds, line the bottom with parchment paper cut to size, and sprinkle with flour, shake out excess flour and set aside.





Beat sugar and eggs until thick and then slowly beat in oil gradually.





Sift together flour,baking powder and soda Cinnamon and salt stir this into the egg,sugar and oil mixture and add in vanilla. Fold in carrots,walnuts and raisins.





spoon equal amounts of batter into each of 3 cake pans and bake for 35-40 minutes, or until the top springs back when touched. Turn the cakes out on wire rack and let cool.