Try this carrot cake if sometimes you are as lazy as I am, and find even grating carrot is too much work.
And if you realize you are not that lazy at all. You can slice the cake into layers, sandwich with the frosting, and turn it into a party cake. Just make sure you double up the cream cheese frosting.
2 cups all purpose flour
1 1/2 cups sugar
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 tablespoon baking powder
1/2 teaspoon salt
4 medium sized carrots, peeled and chopping in few pieces
1 cup milk
1 cup canola oil
1 teaspoon freshly grated orange zest
1 teaspoon freshly grated lemon zest
1 package 8-ounce cream cheese, soften
1 cup powdered sugar
1/2 cup chopped walnut
Preheat oven to 350F. Grease an 8-inch cake pan.
In a large bowl, combine flour, sugar, ground ginger, ground cinnamon, baking powder and salt. Set aside.
Put carrot pieces, eggs, milk, oil, orange zest and lemon zest in a food processor, and blend until almost smooth.
Pour the carrot mixture into the flour mixture, and fold to mix until just blended.
Pour the cake batter in the prepared pan, and bake for 40 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Let cool completely.
To prepare cream cheese frosting, place cream cheese and powder sugar in a mixing bowl. Beat until pale and fluffy.
Using a spatula to roughly smear frosting on top of the cooled cake. Sprinkle chopped walnuts on top.