Carrot Cake #1
 
Ingredients:
 
2 c. sugar
4 eggs
1 t. cinnamon
1 t. lemon extract
1 1/2 t. baking soda
1/3 c. buttermilk
1 1/4 c. oil
1 c. raisins
3 c. flour
1 t. salt
3 c. grated raw carrots
1 c. walnuts, optional
1 c. coconut, optional
Directions:

Combine flour and salt and cinnamon. Combine baking soda and buttermilk. In a large mixing bowl, combine sugar, egg, oil and lemon extract; mixing well. Add buttermilk and raisins. Blend in flour and salt. Stir in carrots. Pour into a greased and floured 9x13 inch pan. Sprinkle nuts, chocolate chips and/or coconut on top before baking. Bake at 350° for 2 hours.

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Carrot Cake #2

Ingredients:

Combine the Dry Ingredients with a whisk:
2 cups self-rising flour
2 cups sugar
Spices- 2 tsp. cinnamon, 1 tsp. Allspice, 1 tsp pumpkin pie spice, 1 tsp apple pie spice

Add the wet ingredients:
1 cup vegetable oil
4 eggs, mix in one at a time
1 to 2 tsp. Vanilla

Add the good stuff:
1- 20 oz. can crushed pineapple, drained
3 cups shredded carrots
1 to 1.5 cups sliced almonds
1.5 cups shredded cocoanut

Mix well. Bake in three greased, floured, 9-inch cake pans at 350 degrees until done, about 30 minutes. This cake is best if not overcooked.

Icing
1 stick margarine
8 oz. Cream cheese (Cream cheese must be regular, not fat free, lite, or half fat free).
1.5 boxes confectioner's sugar

Vanilla flavoring
Combine 1 stick margarine and 1 8 oz. package cream cheese Add 1.5 pounds ( 1.5 boxes) confectioner's sugar, about a cup at a time to mix, and 1 tsp clear vanilla flavoring. If the icing is too thick to spread, add milk a tablespoon at a time to spreading consistency.