3 c. sifted flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 c. raisins
1 lb. fruit cake mix
1/2 c. coarsely chopped nuts
2 c. sugar
1 1/4 c. corn oil
1 tsp. vanilla
4 lg. eggs
3 c. shredded carrots
2 c. shredded zucchini (or yellow squash)

On wax paper, sift together the flour, baking powder, baking soda, cinnamon and salt. On another piece of wax paper mix together the raisins and nuts and use 2 tablespoons of the sifted flour mixture to toss with the raisins and nuts. In a large mixing bowl, beat together the sugar, oil and vanilla. Thoroughly beat in eggs, 1 at a time. Stir in sifted dry ingredients in several additions, alternately with carrots and zucchini, and blend batter just until smooth. Stir in flour, raisins and nuts. Turn into a bundt or angel food pan. Batter will not come up high after baking. Bake in 350 degree oven until top springs back when touched. Approximate baking time: 1 1/4 hours. Place on rack to cool for 10 minutes. Turn out on wire rack with right side up. Ice with Cream Cheese Icing (recipe follows).