Carrot Applesauce Cake

2 3/4 c. flour
3 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 tsp. nutmeg
4 eggs
3/4 c. oil
2 c. sugar
1 tsp. vanilla
1 (15 oz.) jar unsweetened applesauce
3 c. shredded carrots
1/2 to 1 c. chopped nuts (optional)
1/2 to 1 c. raisins (optional)

CREAM CHEESE FROSTING:

1/2 c. soft butter
1 (8 oz.) pkg. soft cream cheese
1 (16 oz.) pkg. confectioners' sugar
1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour cake pans. Either bundt 9x13 inch or 2 round 9 or 10 inch pans.

In large bowl, mix flour, baking soda, salt and cinnamon and nutmeg; set aside. With whisk, beat eggs, stir in oil, sugar and vanilla. Add applesauce and carrots. Mix well. Add to flour, stirring just until moist. Stir in nuts and raisins, if you are using them. Pour into pans. Bake until cake tests done; it will be moist.

FROSTING: In large bowl with mixer, beat butter and cream cheese and vanilla. Slowly add sugar, beat until smooth. If icing is too stiff, slowly add milk and mix.