3 c. all purpose flour
1/4 tsp. salt
1 1/2 tsp ground cinnamon
1/4 tsp. ground cloves
1 1/2 c. raisins
2 c. brown sugar, firmly packed
1 c. buttermilk
3 tsp. caraway seeds
1 tsp. baking soda
1/4 tsp. ground allspice
1 1/2 c. finely grated carrots
1/3 c. butter, softened
2 eggs

Preheat oven to 325 degrees. Grease and flour 5 pint size wide mouth canning jars. In medium bowl, combine first 9 ingredients, mixing well. In a large bowl, cream butter, sugar, and eggs. Stir in buttermilk. Add flour mixture, stirring just until combined. Fill jars with batter just over half full. Place jars on baking sheet and bake 45 to 50 minutes, testing for doneness with a toothpick. Place jars on a rack to cool. NOTE: This is NOT a canning technique; bread should be eaten fresh or stored in the refrigerator or freezer.

Bread may also be baked in two 8 1/2x4 1/2x2 3/4 inch loaf pans 1 hour to 1 hour and 10 minutes at 350 degrees. Yield: 5 jars or 2 loaves of bread.