Divine Carrot Cake by DH
4 eggs
2 cup sugar
1 cup vegetable oil (you can sub in portions of applesauce to reduce
3 cups grated carrot, about 5 carrots
4 tablespoons orange juice
2 1/2 cup flour (i use gluten free blend or rice flour but anything
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
(*This cake can be dry, especially if you remove some of the oil and sub. applesauce, so you may want to experiment with adding xanthan gum. We are lazy and enjoy the frosting so much we don’t care ;) )

Preheat oven to 350 degrees. Grease and flour two 9 inch square
baking pan.
In a large bowl, beat together the eggs and sugar until creamy. Stir
in the vegetable oil until well combined. Add the grated carrots,
orange juice and walnuts and mix well. Add the flour, baking powder,
salt, cinnamon and nutmeg and stir until just combined. Pour into
prepared baking pan and bake for 25 – 30 minutes or until a
toothpick inserted in the center comes out clean.
Allow cake to cool and then frost as a two layer cake. DH likes to
make a cream cheese frosting.