Anyone have a good recipe? I have an order for a 12 x 12 carrot cake in January and want to try a few recipes beforehand to see what I like best. Thanks!

Carrot Cake Straight Up:

http://cakecentral.com/recipes/6073/carrot-cake-straight-up

HTH

i absolutely love the southern living carrot cake recipe:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000257583

it tastes sooooo delicious with the buttermilk glaze (recipe on same website) and cream cheese frosting! super moist and full of carrots, etc =D

This is the one that everyone loves. I get asked for the recipe every time! I got it from All recipies dot com and it's called Fourteen Karat Cake.

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
4 eggs
1 cup grated carrots
1 (8 ounce) can crushed pineapple, drained
1/2 cup chopped walnuts
1 cup flaked coconut

Directions:

http://allrecipes.com//Recipe/fourteen-carat-cake/Detail.aspx

This one is really yummy and some what healthy:

2/3 cup whole wheat flour
2/3 cup unbleached white flour
3/4 cup sugar
2 tablespoons brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup vegetable oil
3 tablespoons unsalted butter, softened
3 eggs, room temperature
1 1/2 cups grated carrots
1/4 cup crystallized ginger, minced, optional

PREPARATION

1. Make sure all of your ingredients are at room temperature. Preheat the oven to 350 degrees F. Grease a 9 x 13-inch pan or baking dish, or line it with parchment paper.

2. Sift the flours, sugars, baking soda, baking powder, spices, and salt.

3. Lightly beat together the oil and butter, then beat in the eggs. Whisk this mixture into the flour mixture to blend. Stir in the carrots and ginger.

4. Spread the batter in the prepared pan. Bake for 25 minutes, or until a tester comes out clean. Let cool in the pan for 15 minutes, invert onto a rack and cool. Frost.

Thanks all!

6 eggs
1-2/3 cups vegetable oil
1 1/3 cup white sugar 
1 1/3 cup brown sugar
3 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2-3/4 teaspoons baking soda
2-3/4 teaspoons baking powder
3/4 teaspoon salt
3 teaspoons ground cinnamon
4 cups or 440 g,  grated carrots 
1-1/3 cups chopped pecans
 

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour (2) 8x3" pans

In a large bowl, beat together eggs, oil, 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.

I actually ended up using Bobby Flay's Throwdown recipe. It was soooooo good!

I'll try the southern living... Can this recipe with the cream cheese frosting be made under fondant? Thanks!