Carrot cake

Super moist and rich, this cake is even better after being refrigerated overnight.

Mix:
2 cups flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
3 tsp cinnamon
1 tsp nutmeg

Mix separately, then add:
4 beaten eggs
3/4 cup oil
2 cups sugar
2 tsp vanilla

Add:
3 1/2 cups grated carrots OR 2 1/2 cups grated carrots and 1 cup grated zucchini
1 cup chopped nuts (opt)3/4 cup raisins (opt)

Pour batter into greased 9x13 pan. Bake 40-50 minutes at 350 degrees until knife inserted in center comes out clean. Cool, then frost with cream cheese icing. Sprinkle icing with cinnamon or pumpkin spice. Decorate the center of the cake using a think slice of carrot (use a carrot peeler) and thin, short pieces of zucchini for a green carrot top.