Carrot Cake 1

1 cup raisins
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sugar
3/4 cup Crisco shortening
3 eggs
3/4 cup milk
2 cups lightly packed shredded carrots
1/2 cup chopped walnuts
Lemon Cream Cheese Frosting:
One 14-ounce can Eagle Brand sweetened condensed milk
2 egg yolks
3 tablespoons lemon juice
1 teaspoon vanilla yellow food coloring (if desired)
One 8-ounce package cream cheese

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 9 x 13 inch pan. Bake 35 minutes or until wooden pick comes out clean. Cool completely. Frost with Lemon Cream Cheese Frosting. Store covered in refrigerator.

In heavy saucepan combine Eagle Brand, 2 egg yolks and 3 tablespoons lemon juice. Over medium heat stir in vanilla and optional yellow food coloring. Chill at least 2 hours. In small bowl beat creamcheese until fluffy, gradually beating in lemon juice mixture until smooth. Frost cake.

Cake can be baked in two 9 inch pans for 30-35 minutes.

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Cajun Country -- New Iberia, Louisiana