CARROT CAKE
from the Grace Bailey
(serves 12)

3 cups flour
2 t baking powder
2 t baking soda
3/4 t salt
4 large eggs
1 3/4 cups oil
2 cups sugar
2 cups grated carrots
1 cup nuts
2 t cinnamon
1/2 cup raisins
1 cup boiling water

Mix flour, baking powder, baking soda, salt and cinnamon. Set aside.

Pour boiling water over raisins and let soften 2-3 minutes. Then drain off the water.

Beat together thoroughly the eggs, oil and sugar. Add the flour mixture and mix well. Fold in the raisins, nuts, and the 1 1/2 cups of the grated carrots.

Pour batter into greased bundt pan. Bake in preheated oven, 350 degrees, for approximately 1 hour. Cool on rack.

Cream Cheese Frosting

Blend well 8 oz of softened cream cheese, 1 T lemon juice, 3/4 t lemon peel and 1 1/3 cups of confectionary sugar. Frost top of cooled cake. Then sprinkle with remaining 1/2 cup grated carrots.