2 3/4 c. all-purpose flour
3 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 tsp. nutmeg
4 eggs
3/4 c. oil
2 c. sugar
1 tsp. vanilla
1 (15 oz.) jar unsweetened applesauce
3 c. shredded carrots
1/2 to 1 c. chopped nuts (optional)
1/2 to 1 c. raisins (optional)

Preheat oven to 350°F. Grease and flour cake pans. Either Bundt, 9x13-inch or two round 9 or 10-inch pans.

In large bowl, mix flour, baking soda, salt and cinnamon and nutmeg; set aside. With whisk, beat eggs, stir in oil, sugar and vanilla. Add applesauce and carrots. Mix well. Add to flour, stirring just until moist. Stir in nuts and raisins, if you are using them. Pour into pans. Bake at 350°F for 45-50 minutes or until cake tests done; it will be moist.

CREAM CHEESE FROSTING:

1/2 c. (1 stick) soft butter
1 (8 oz.) pkg. soft cream cheese
1 (1 lb.) pkg. confectioners' sugar
1 tsp. vanilla

In large bowl with mixer, beat butter and cream cheese and vanilla. Slowly add sugar, beat until smooth. If icing is too stiff, slowly add milk and mix.