I love carrot cake. The recipe from Compassionate Cook is possibly my favorite because it is the yummiest. Well, actually, I haven’t tried too many recipes for comparison, but this one is relatively easy to make and it always turns out well. I hesitate to make it because it uses so much maple syrup (1 1/4 cups) and maple syrup is so expensive. You could substitute with different sweeteners, but the maple flavor is a big component of the recipe’s deliciousness. Also, the carrots and raisins are cooked before they are added to the batter, so everything is soft and blends perfectly together.
Here is a link to the recipe on Google books.