This afternoon, I tested out a carrot cake recipe for a batch I’m going to make on Wednesday.  I used this recipe from Epricurious.com and it turned out to be quite excellent.  Taking advice from other reviewers, I decided to use only 1 cup of oil, cut the sugar to 1 cup, add 3/4 more carrots, and use walnuts instead of raisins.  The end product was moist and not too sweet.  The addition of orange juice and orange zest were also a nice touch.  I opted not to make the cream cheese frosting since I already had a container of pecan/coconut frosting.  It was so good hot.

If you have an oven, I’d definitely recommend making a batch.