1/3 c. boiling water
2 c. finely shredded carrots (about 4 med.)
2 c. all purpose flour
1 1/4 c. sugar
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1/2 c. vegetable oil
3 eggs
1 tsp. vanilla
1 c. chopped nuts (optional)

Pour boiling water on carrots. Heat oven to 350 degrees. Grease an flour oblong pan 13 x 9 x 2 inches. Beat carrots and remaining ingredients on low speed, scraping bowl constantly 1 minute; beat on medium speed scraping bowl occasionally 2 minutes. Pour into pan. Bake until wooden pick comes out of the center clean, 45 to 50 minutes. Cool. Frost with frosting of your choice.