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INGREDIENTS:
2 eggs, beaten
3/4 cup vegetable oil
1 tsp salt
1 1/2 tsp baking powder
1 tsp vanilla
2 tsp cinnamon
1 cup sugar
1 1/4 cups flour
1 cup carrots, grated
1 cup walnuts, chopped
1/4 cup coconut
1/2 cup raisins (optional)
1 tsp lemon or orange juice

DIRECTIONS:
Preheat oven to 325. Grate the carrots. Add the lemon or orange juice and mix thoroughly and set aside Mix the first 8 ingredients together until thoroughly mixed. Mix in the carrots, walnuts, coconut, and raisins. Pour into a well greased and floured cake pan or a large loaf pan. Bake for 40 minutes, check for doneness. Cool on a rack thoroughly before frosting.

Cream Cheese Frosting
INGREDIENTS:
1 pkg. (8 oz.) cream cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted

DIRECTIONS:
Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended.

Add sugar gradually, beating until well blended after each addition.

Not too bad, but I've tasted better carrot cakes. Perhaps it was the pan I used. Instead of using a loaf pan, I used a bundt cake pan and there wasn't much volume to the cake.

Not too hard to make...However, the frosting recipe could use half the sugar (a little too sweet for my taste). Also, the whole frosting recipe could be halved because I was left with a whole bowl of frosting, which means I will have to waste that batch or make another carrot cake.

The cake, to me, cannot stand on its own. It needs the frosting, which is why I've tasted better...As stated earlier, with the frosting, the cake is not too bad...

I would give this a 3 out of 5 rating. Just OK.