Carrot Cake

Carrot Cake
2 overly ripe bananas
5 carrots (for ~2.5-3 cups of shredded carrots)
1 tbs. nutmeg
1 tbs. cinnamon
1 tbs. baking powder
1 bowl of golden raisins (~.5-1 cup) with some orange juice
2-3 cups of flour (start with 2, if you need more go for it)
3 eggs
1.5 cups sugar
2/3 cup canola oil

Preheat oven to 350°C.
Microwave raisins and orange juice for 1 minute to fluff up the raisins. Don’t get rid of the liquid – use it in your ingredients.
Mix up the ingredients until you have a wetted and uniform consistency.

Grease/spray a baking pan and dump in your tasty mixture.
Place in oven for just over 1 hour. Use a toothpick to make sure the cake has completely cooked through.
While you are waiting for the cake to come out of the oven, prepare the cream cheese frosting:

Cream Cheese Frosting for Carrot Cake: ??????????????? Need to work on that.

I don't want to tell you what I used for my frosting because it was really not that great. For now I have to figure out what will work best, but, for you, I suggest looking up a cream cheese frosting. But here's an attractive photo of my final product, anyway: