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| | Carrot Raisin Cake
1/2 cup of Crisco shortening
1 1/2 cups of sugar
2 eggs
1 egg white
1/4 cup of skim milk
2 1/3 cups of all-purpose flour
2 teaspoons of baking soda
1 teaspoon of cinnamon
1/2 teaspoon of baking powder
1/2 teaspoon of salt (optional)
2 cups of finely shredded carrots (about 4 med.)
2/3 cup of raisins
Topping:
1 teaspoon of powdered sugar
Preheat oven 350ºF. Grease and flour 12 cup bundt pan. For cake: Cream Crisco, sugar, eggs and egg white at medium speed of electric mixer until light and fluffy. Add milk, flour, baking soda, cinnamon, baking powder and salt (if used). Beat at low speed until blended, scraping bowl constantly. Beat at medium speed for 2 minutes, scraping bowl occasionally. Stir in carrots and raisins. Turn into pan. Spread evenly. Bake at 350ºF. for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes. Invert on wire rack. Cool completely. For topping: Sprinkle cake with powdered sugar. Makes 16 servings
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