2 tbsp. butter
1 1/2 c. salad oil
2 c. sugar
4 eggs
1 tsp. salt
1 tsp. cinnamon
1 tsp. fresh grated nutmeg
1/2 tsp. ground cloves
2 tsp. baking soda
3 1/2 c. finely grated carrots (about 1 lb. plus)
1 c. raisins, tossed in 2 tbsp. flour

Grease bundt pan with butter. Preheat oven to 325 degrees. Blend oil and sugar in a large bowl. Add eggs, 1 at a time, beating well after each. Add dry ingredients to the mixture. Beat in the carrots and raisins and mix to blend thoroughly. Pour into prepared pan and bake for about 75 minutes or until a cake tester comes out clean. Let cake cool in pan. Remove from pan and cool further on a wire rack.