1 cup all-purpose flour
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. salt
1 egg
3/4 cup vegetable oil
1/3 cup Herman starter
1 cup grated carrots
1/3 cup raisins
1/3 cup chopped nuts

Stir together dry ingredients. In mixer bowl, beat egg, then beat in oil and Herman. Using low speed, beat in dry ingredients. Fold in carrots, raisins and nuts. Bake in greased and floured 8-inch square pan at 350°F for 50 to 60 minutes or until cake springs back when pressed with fingers. Cool in pan. If desired, turn out and frost with pudding frosting.

PUDDING FROSTING:

1/2 cup milk
1 1/2 tbsp. all-purpose flour
1/2 cup (1 stick) butter
1/2 cup sugar
dash of salt
1/2 tsp. vanilla

In lidded jar, shake together milk and flour; pour into small saucepan. Cook and stir until thickened. Cool. Beat butter until fluffy. Gradually blend in cooled milk mixture. Beat in vanilla. Spread on cooled cake.