Carrot Cake

I'm not really into carrot cake with lots of "stuff" in it. Carrot cake is good, but it's just a medium for which to eat cream cheese frosting, so like mine no fuss, but I suppose you could add nuts or raisins if you wanted.

2 1/2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tps baking powder
1 tsp salt
1/2 tsp nutmeg
4 large eggs
1 cup sugar
3/4 cup packed brown sugar
1/2 cup vegtable oil
1/2 cup butter, melted
1/4 cup milk
1 Tbs vanilla
3 cups loosley packed shredded carrots
cream cheese frosting

1. Preheat oven to 350. Grease two 8" round cake pans or one 13" x 9" pan. Line bottom with parchment paper, grease the parchment paper. Dust pand with flour, tap out the excess.
2. Combine and sift dry ingredients. Set aside.
3. In large bowl, with electric mixer, beat eggs and sugars until blended and fluffy. Beat in oil, butter, milk and vanilla. Remember to scrape down the bowl.
4. Reduce speed and add in the flour mixture a little at a time, scraping down the bowl. Stop mixer and fold in carrots.
5. Divide between pans and spread evenly. Bake 20 to 25 minutes (50 to 60 minutes for the 13" x 9" pan), or just until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes and then run knife around edges and invert onto cooling racks. Let cool completely before frosting. Frost with cream cheese frosting.

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