1 c. raisins
Boiling water
2 1/3 c. all-purpose flour
2 tbsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
3/4 c. Crisco shortening
3 eggs
3/4 c. milk
2 c. lightly packed finely shredded carrots
1/2 c. chopped walnuts
Lemon Cream Cheese Frosting

Preheat oven to 325 degrees. Cover raisins with boiling water; let stand 5 minutes. Drain. Combine flour, baking powder, cinnamon, baking soda and salt. In large bowl, beat sugar, shortening and eggs until fluffy. Add flour mixture and milk; beat on medium speed 2 minutes. Stir in carrots, raisins and nuts. Spread into greased and floured 13 x 9 inch baking pan. Bake 35 minutes or until wooden pick comes out clean. Cool completely. Frost with Lemon Cream Cheese Frosting. Store covered in refrigerator.

LEMON CREAM CHEESE FROSTING:

In heavy saucepan, combine 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk), 2 egg yolks, and 3 tablespoons lemon juice. Over medium heat, cook and stir rapidly until thickened, 5 to 7 minutes. Stir in 1 teaspoon vanilla and yellow food coloring. Chill at least 2 hours. In small bowl, beat 1 (8 ounce) package cream cheese until fluffy. Gradually beat in lemon mixture until smooth.