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Lightly grease a 9x13 inch baking pan and line it with parchment paper.
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Cream the butter and sugar well.Add the eggs one at a time, beating well after each addition.
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Beat in the vanilla extract.
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Sift together the flour, baking soda, baking powder, cinnamon and nutmeg.
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Mix into the creamed mixture, folding to combine well.
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When the flour is almost all incorporated, fold in the grated carrot. If you are using raisins or nuts add them here as well.
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Spread evenly into the pan. To get it to spread evenly, I drop it by spoonfuls all over the surface and then spread it out evenly with the back of a tablespoon or offset spatula. Dip the tablespoon into hot water to help spread the thick batter evenly and smooth out the top if necessary.
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Bake at 350 degrees (325 degrees if using glass bake warfor 40-50 minutes or until the top springs back lightly when touched and a wooden toothpick inserted in the center comes out clean.
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Cool thoroughly in the pan before topping with Cream Cheese Frosting and cutting into bars or squares.
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Store in airtight plastic containers in the fridge. Freeze part of the batch for later if you like.