Carrot Cake

1. 1

   Cover raisins with boiling water; let stand for 5 minutes. Drain.

2. 2

   Combine flour and cinnamon.

3. 3

   Beat sugar, shortening and eggs until fluffy.

4. 4

   Add flour mixture and milk; beat on medium speed for 2 minutes.

5. 5

   Stir in carrots, raisins and nuts.

6. 6

   Spread into greased and floured 13 x 9-inch baking pan or 2 (9-inch) round cake pans for 30 to 35 minutes at 350u00b0.

7. 7

   Frost with lemon cream cheese frosting.

* Per serving · 4 servings · Values may vary.

No additional tips available.