I am searching for the traditional carrot cake filling, the one that has the raisins, nuts, etc in it. I tried doing a search in the recipe section but didn't have any luck. Does anyone have one they are willing to share?
Thanks so much!! 
Are you looking for a carrot cake with the rasins and nuts in it? Or a filling that includes the rasins and nuts? I know of the cake made with the rasins, nuts and pineapple with the carrots. But the only filling I have ever seen is the cream cheese icing that is used to ice the cakes.
Maybe I'm confused!!! 
For some reason I seem to think it was in the filling, however, now that you mention it could have been the cake!! Would anyone be willing to share the recipe for carrot cake with all the fixins??
Thanks again!!
The Ulitmate Carrot Cake recipe on the back of the mix for Duncan Hines Carrot Cake is really good.
You might want to use it as a starting point for quantity, etc. But it makes up nice and holds together pretty well. I even subbed dried cranberries once for the raisins. To quote Rachel Ray 'YUM-O!"
I will second the Ducan Hines Ultimate Carrot Cake reicpe....very good. I always mix some pineapple/apricot jam into my cream cheese frosting for a yummy filling.
http://cake.allrecipes.com/az/AwsmCrrtCCFrstng.asp that's the recipe I've been using for a long time now and I wont use anything else because everyone always asks for this one- however I have modified mine in that I cut the sugar in half and that's the modified version that gets 'demanded' for lol
Thanks for the help!!! This has definitely given me a startin point!!
My mother's carrot cakes always had the Cream Cheese Frosting with pecans mixed in. I don't have her exact recipe but we are from the Old South and I think you'd be pretty close if you just add the pecans to it. I'm not sure if I'm making sense so I'll just stop now! LOL
Lazy_Susan
I've made several carrot cakes and always used the regular cream cheese frosting for filling. My secret ingredient is adding just a bit of lemon juice - it brings out the tanginess in the cream cheese and it's sooooo yummy. Unless you're covering the sides of the cake in nuts, I'd also recommended adding some shortening to your frosting - when you use all butter, it gets kind of goopy and no matter how much sugar you add to it, it never stiffens up enough to hold its shape. And nearly impossible to do a basket weave or anything on the sides - it keeps pulling off - but using some shortening won't compromise the taste (especially if you use some lemon juice - just add a little at a time till it tastes right). For the filling, I spread a layer of the frosting, but then sprinkled some nuts on top (I'm from the north, where people tend to like walnuts, but I live in the south now, and people prefer pecans) before adding the second layer - but not too many or it won't stick right. I also use the Ultimate Carrot Cake recipe on the back of the box, but I use Betty Crocker. I didn't realize Duncan Hines made a carrot cake - I don't think it's available around here - but the BC always gets rave reviews! People swear it's homemade!
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