I've been making this carrot cake recipe for over 40 years. It came from Cynthia's friend Lorraine. Lorraine said it was a family recipe handed down through three generations.
This carrot cake always gets rave reviews - people go wild for it. I have been asked for the recipe many, many times - here it is. Enjoy!
Combine and mix dry ingredients before mixing in wet ingredients. Spoon thick batter into lightly greased (large) bread pan. Bake for 1 1/2 hours at 325 degrees F. It sometimes takes a bit longer - check for "doneness" with wood splinter.
This is a pretty standard cream cheese icing, it goes very well with the cake!