I used this recipe once and it turned out good:
http://smittenkitchen.com/2007/07/summer-of-the-bats/

I did use a little less sugar, left out the last optional ingredient, and added just a pinch of cayenne, though.

A 99bro I met IRL through the magic of /group/ gave me this recipe for a gluten-free carrot cake. You know how sometimes gluten-free baked goods are too dry? This cake is moist as fuck and incredibly delicious. The first time I made it, it was such a hit with friends, housemates and neighbors that I made a second one less than a week later.

2 cups brown rice flour
1 and 1/2 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/4 cup allspice
4 cups grated carrots
1 and 1/2 cups sugar
1 cup oil
4 eggs
1/2 tsp vanilla

Bake @ 350 in a 9x13 pan for approx 40 minutes.

And no carrot cake is the same without rich, delicious cream cheese icing:
8 oz cream cheese, softened
1/2 cup butter, softened
2 cups icing sugar
4 tsp vanilla

>>32
>1/4 cup allspice

I'm sure you meant tsp, right?

>>34
No, man. Cup. Seriously.

I was a little shocked at the amount of allspice too, but I had faith and tried it and the cake was literally the best carrot cake I have ever had.

>>38
I've just never seen.. I mean heard of anything with these proportions using 1/4 cup of allspice. It sounds like that old gag from years back with the cookie recipe that left out an ingredient that would make it so that your cookies in the oven would set fire.

>>43
I know this is the internet and you don't really have any reason to trust me (and a few reasons not to trust me, since this is an imageboard...) but just try it and see. It's really delicious carrot cake, the best I've had.