None are truly easy... just time consuming. We've used this one for years here in the U.S., hence the measurements.
2 Cups Sugar
1 Cup Corn Oil
3 Eggs
1 Can Crushed Pineapple (15oz) (Do not drain)
2 Cups Grated Carrots
2 Cups White Raisins
1 teaspoon Vanilla Extract
2 Cups Toasted pecans
3 Cups Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Baking Soda
Mix together until well blended:
2 Cups Sugar
1 Cup Corn Oil
3 Eggs
1 Can Pineapple (15oz)
2 Cups Grated Carrots
2 Cups White Raisins
1 teaspoon Vanilla Extract
2 Cups Toasted pecans
Pre-heat oven to 350F
Next mix together on a paper plate:
3 Cups Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Baking Soda
Then add them slowly to your mixture
Spray your cake pan with cooking spray, make sure you cover all the inside of the cake pan.
Then pour the cake batter into the cake pan and bake in a preheated 350 degree oven for 1 hour.
Lemon Icing
3 Cup Powdered Sugar
2 Lemon
Grate 1 teaspoon lemon peel.Then juice the two lemons that you just finished grating.
Now mix together:
1 Teaspoon Lemon Zest
Juice of the Two Lemons
3 Cups Powdered Sugar
Then take the icing and drizzle it over your carrot cake.
Best of luck!