Ingredients
1 c. raisins
2 1/3 c. flour
3/4 c. shortening
3 eggs
2 c. packed finely shredded carrots
1 tsp. ground cinnamon
1 1/2 c. sugar
3/4 c. milk
1/2 c. chopped nuts
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cover raisins with boiling water; let stand for 5 minutes. Drain. Combine flour and cinnamon. Beat sugar, shortening and eggs until fluffy. Add flour mixture and milk; beat on medium speed for 2 minutes. Stir in carrots, raisins and nuts. Spread into greased and floured 13 x 9-inch baking pan or 2 (9-inch) round cake pans for 30 to 35 minutes at 350°. Frost with lemon cream cheese frosting.