Dry bread crumbs for dusting
1 lb. carrots
1 c. sugar
1 c. packed brown sugar
4 lg. eggs
1 1/4 c. corn oil
2 tsp. vanilla
1 1/2 c. walnuts
1 2/3 c. flour
1 tbsp. unsweetened cocoa
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1 c. raisins, microwaved with 2 tbsp. Grand Marnier or Brandy for 30 sec. on high
Confectioners' sugar

Preheat oven to 350 degrees. Butter and dust with bread crumbs 1 large tube pan. Shred the carrots with medium shredding disc. Set aside. Process sugars, eggs, oil and vanilla with metal blade until smooth - 3 seconds. Add walnuts and dry ingredients and pulse about 6 to 10 times to combine. Scrape down bowl once. Add to carrots - mix in raisins. Pour into prepared pan. Bake 55 to 65 minutes at 350 degrees. Cool in pan for 2 to 3 minutes, turn onto wire rack to cool completely. Dust with powdered sugar. Serves 12 to 20.