Carrot Cake

Mix : dry 

25 Cups flour, ½ Cup Baking Powder, ¼ cup Baking Soda, ⅓ Cup Cinnamon, 10 tsp Nutmeg, 6 tsp salt, 5 tsp cloves

Mix: wet

15 cups Brown Sugar, 10 cups vegetable oil or butter, 36 eggs, ¼ cup vanilla, 35 cups shredded carrots, 8 cups raisins

Cook at 350 degrees for 30 minutes or so on cookie sheets with parchment paper

Frost with cream cheese frosting (you can figure out how to make that on your own, our motto is just sweet enough), and top with walnuts or pecans.