Easy but traditional carrot cake recipe?

Hey everyone I need to make a carrot cake with icing and don't know a good recipe, please help?Easy but traditional carrot cake recipe?
This is REALLY REALLY good, trust me !!





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


1 cup chopped pecans





1/2 cup butter, softened


8 ounces cream cheese, softened


4 cups confectioners' sugar


1 teaspoon vanilla extract


1 cup chopped pecans





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


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. Fold in pecans. Pour into prepared pan.


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.


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. Stir in chopped pecans. Frost the cooled cake. Serves 18...


///\\\Easy but traditional carrot cake recipe?
Carrot Cake Recipe





Recipe courtesy Robert Clinton from Cliftons





Directions





Cake Ingredients:


Ingredients





* 2 cups granulated sugar


* 1 1/2 cups vegetable oil


* 4 fresh whole eggs


* 2 cups pastry flour


* 2 teaspoons baking soda


* 1 teaspoon salt


* 2 teaspoons ground cinnamon


* 3 cups raw finely ground carrots


* 4 ounces finely chopped walnuts





Frosting Ingredients:





* 1 1/2 pounds powdered sugar


* 12 ounces room temperature cream cheese


* 1 tablespoon vanilla extract


* 2 ounces room temperature margarine





Preheat oven to 300 degrees F.





In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.





To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.





Filling and Icings:





In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.











this one is the easiest, but not so traditional. I love Paula Deen


http://www.foodnetwork.com/recipes/paula鈥?/a>
Check out www.allrecipes.com They have loads of carrot cake recipes to choose from with reviews and comments.
duncan hines came out with a carrot cake mix and i made it taste like you were in the kitchen all day making from scratch