I've been making carrot cakes using this recipe for over 40 years. It came from Cynthia's friend Lorraine, who told me it was an old Quebecois recipe handed down through three generations of her family. This cake always turns out well and never fails to please. 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!