4 eggs
1 1/3 c. brown sugar, lightly packed
1/2 c. butter, melted
1 tbsp. lemon juice
2 1/4 c. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
3 c. grated raw carrot
1/2 c. raisins

Beat eggs and brown sugar together until light and fluffy; stir in melted butter and lemon juice. Combine flour, baking powder, baking soda, cinnamon, salt and nutmeg. Sift into eggs and sugar mixture half at a time. Blend well. Stir in carrots and raisins. Pour into a greased and floured 9 inch bundt pan. Bake at 350 degrees for 1 hour or until the top springs back when touched. Cool in the pan which has been placed on a rack. Remove from the pan. Spread Cream Cheese Frosting on the cake.

CREAM CHEESE FROSTING:

3 oz. pkg. cream cheese
1 tbsp. lemon juice
1 1/2 c. confectioners sugar

Blend cream cheese and lemon juice. Add confectioners sugar slowly and beat until smooth. Spread over the top of the cake and let drip down the sides.