This is a recipe we have used since consistently since 1974 with great success. I've never made it in a traditional cake form, but the "bars" when made in a jelly roll pan are at least 1 1/2 to 2 " high and moist and cake-like in texture. They would appear to be a "cake" if you served them on a platter! If you would like the recipe with the grated carrots, crushed pineapple and nuts, I'd be happy to send it as well.

Carrot Bars
4 eggs
2 tsp soda
1 tsp nutmeg
1 1/2 c crisco oil ONLY
3 small jars baby carrots
2 c white sugar
2 tsp cinnamon
1 tsp salt
2 1/2 c flour
1/2 c ground walnuts

Beat eggs until light. Add sugar gradually. Blend in spices, soda and the flour. Beat in carrots and nuts. Blend until smooth. Pour onto greased and floured jelly roll pan. Bake in preheated 350 degree oven until toothpick inserted in center comes out clean. Remove from oven and cool completely. Prepare frosting and spread over top. Serve. Refrigerate leftovers.

Frosting
1 box powdered sugar
1 8 ounce pkg cream cheese, room temp
1 stick butter, softened
1 tsp vanilla

Beat together until smooth and spread on carrot bars.