1 c. raisins
Boiling water
2 1/3 c. all purpose 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
1 c. coconut
1 (8 oz.) can crushed pineapple, drained
3/4 c. milk
2 c. finely shredded carrots
1/2 c. chopped walnuts

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, coconut, pineapple and nuts. Spread into greased and floured 9"x13" baking dish. Bake 35 minutes at 350 degrees. Cool completely. Frost with Lemon Cream Cheese Frosting. Store covered in refrigerator.

LEMON CREAM CHEESE FROSTING: In heavy saucepan combine 1 (14 oz.) can Eagle Brand sweetened condensed milk, 2 egg yolks and 3 tablespoons lemon juice. Over medium heat, cook and stir rapidly until thickened, 5 to 7 minutes. Stir in 1 teaspoon vanilla. Chill at least 2 hours.

In small bowl beat 1 (8 oz.) package cream cheese until fluffy. Gradually beat in lemon mixture until smooth.