Moist Carrot Cake

4 eggs
1 1/4 cups vegetable oil
2 cups granulated sugar
2 cups plain all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups grated or shredded carrot
1/2 cup chopped walnuts (opt)
1/2 cup dark seedless raisins (opt)
Oven: 350°

In large mixing bowl, combine the eggs, oil and sugar; beat till smooth.  Sift together dry ingredients and beat into egg mixture, mixing on medium speed until smooth.  Stir in carrot, nuts and raisins.  Bake in 2 greased and floured 9-inch round pans 40-45 minutes or until wooden pick inserted in center comes out clean.  Cool in pans 10 minutes; remove to racks to cool completely before icing with Cream Cheese Frosting.

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