Carmen's Carrot Cake

2.5 cups all purpose flour
2 tsps baking soda
2 tsps ground cinnamon
1 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
4 large eggs
1 cup granulated sugar
1/2 ccup packed light brown sugar
1 cup vegetable oil
1/2cup milk
1 tbsp vanilla
3 cups loosely packed shredded carrots
1 cup walnuts, chopped

1. Preheat oven to 350deg F. Grease 13” x 9” baking pan. Line bottom with waxed paper; grease paper. Dust pan with flour. Or grease & flour 10” bundt pan.
2. In med bowl, combine flour, baking soda, cinnamon, baking powder, salt, nutmeg.
3. In large bowl, with mixer at med-high speed, beat egg and both sugars until blended, about 2 mins, frequently scraping bowl with spatula. Beat in oil, milk & vanilla. Reduce speed to low; add flour mixture & beat until smooth, about 1 min, scraping bowl. Fold in carrots, walnuts.
4. Spoon batter into prepared pan, spread evenly. Bake until toothpick inserted into centre comes almost clean, 55-60 mins for 13” x 9” cake, or about 1 hr for bundt cake. Cool in pan on wire rack 10 mins. Run thin knife around cake to loosen from sides of pan. Or, if using bundt pan, run tip of knife around edge of cake to loosen. Invert onto rack. Remove waxed paper; cool completely.