2 c. sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
3/4 c. granulated sugar
2/3 c. oil
2 lg. eggs
1 1/3 c. finely grated carrot
2 tsp. grated lemon peel
1 c. Diamond walnuts, chopped
2/3 c. Sun-Maid raisins

Resift flour with baking powder and salt. Beat sugar, oil and eggs together well. Stir in carrot and lemon peel, then flour mixture, blending until all flour is moistened. Set aside 2 tablespoons walnuts for top of loaf. Stir remaining walnuts and raisins into the batter and turn into greased loaf pan, 9 x 5 x 2 3/4 inches; sprinkle with reserved walnuts. Let stand 10 minutes. Bake below center of oven at 350 degrees about 1 hour, until pick inserted in center comes out clean. Remove from oven and let stand in pan 10 minutes, then turn out onto wire rack to cool. Makes 1 loaf.