1 c. raisins
Boiling water
2 1/3 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
3/4 c. Crisco shortening
3 eggs
3/4 c. milk
2 c. lightly packed finely shredded carrots
1/2 c. chopped walnuts

Cover raisins with boiling water for 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 2 minutes on medium speed. Stir in carrots, raisins, and nuts. Spread into greased and floured 13 x 9 inch baking pan or two 9 inch pans. Bake 30-35 minutes or until toothpick comes out clean. Frost when cool.

FROSTING:

1 (14 oz.) can Eagle Brand sweetened condensed milk
2 egg yolks
3 tbsp. lemon juice
1 tsp. vanilla
Yellow food coloring, if desired
1 (8 oz.) pkg. cream cheese

In heavy saucepan, combine Eagle Brand milk, egg yolks, and lemon juice over medium heat. Cook and stir rapidly until thickened, 5-7 minutes. Stir in vanilla, yellow food color if desired. Chill at least 2 hours. In small bowl beat package of cream cheese until fluffy. Gradually best in lemon mixture until smooth.