1 cup raisins
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup shortening
3 eggs
3/4 cup milk
2 cups lightly packed finely shredded carrots
1/2 cup chopped walnuts
Lemon Cream Cheese Frosting (see recipe)
Preheat oven to 350 degrees. Cover raisins with boiling water, let stand 5 minutes. Drain. Combine flour, baking powder, cinnamon, baking soda and salt. In large bowl, beat sugar, shortening and eggs until fluffy. Add flour mixture and milk, beat on medium speed 2 minutes. Stir in carrots, raisins and nuts. Spread into greased and floured 13"x9" baking pan. Bake 35 minutes or until wooden pick comes out clean. Cool completely. Frost with Lemon Cream Cheese Frosting. Store covered in refrigerator.
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