3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
3/4 c. sugar
3/4 c. brown sugar
4 eggs, beaten
1 c. canola oil
3 c. raw carrots, finely shredded
1/2 c. nuts, chopped
1/2 c. raisins

Preheat oven to 350 degrees. Spray two 8 x 4 x 2 inch loaf pans with nonstick coating; set aside. Combine flour, baking powder, baking soda, cinnamon, salt, and nutmeg in large bowl. Add sugar, eggs and oil. Beat until moistened. Stir in carrots, nuts and raisins. Divide in 2 loaf pans. Bake 50 to 55 minutes or until a wooden toothpick inserted in center of bread comes out clean. Cool on rack. Tastes better the second day. Freezes well. I use egg substitute (Egg Beaters).