3 eggs
1 1/2 c. vegetable oil
2 c. shredded carrots
1 1/2 c. sugar
2 tbsp. grated orange peel
1 tsp. vanilla
3 1/3 c. flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
2/3 c. chopped nuts
2/3 c. raisins

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9 x 5 x 3 inch. Beat eggs, oil, carrots, sugar, orange peel and vanilla on low speed, scraping bowl occasionally, 1 minute. Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally until moistened, about 15 seconds. Beat on medium speed 45 seconds. Stir in nuts and raisins. Spread in pans. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes; remove from pans. Cool completely before slicing. To store, wrap and refrigerate.