I've made the carrot cake from 'the best recipes from New England Inns' by Yankee for over 20 years and always make it for parties at one friends house. I like to make it in a bundt pan as well, it looks prettier and prevents any sogginess in the middle. And yes, everything but the kitchen sink except for coconut - husband doesn't like coconut. I love the idea of soaking raisins in rum which is naturally gluten free. For lady asking for gluten free carrot cake, I just make 1/2 the recipe from New England Inns book in bundt pan, 1 tsp xanthan gum to 1 cup of my gf flour mix, and just increase baking powder, vanilla and cinnamon by about a third. Yummy and no one realizes it's gluten free.

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