• Heat the oven to 350°F. Lightly grease and flour a 13 x 9 x 2-inch baking pan.

  • Stir together flour, cinnamon, baking soda, baking powder, salt, cloves and nutmeg in a medium-size bowl.

  • Beat together butter, brown sugar and granulated sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture until blended. Stir in carrots, walnuts and raisins. Spoon batter into prepared pan.

  • Bake in 350°F oven for 45 to 50 minutes or until wooden pick inserted in center of cake comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely on wire rack. Wrap well and keep refrigerated for up to three days. To serve, sprinkle with sifted confectioners sugar if you wish.

Nutrition Facts

457 calories; 27 g total fat; 123 mg cholesterol; 322 mg sodium. 49 g carbohydrates; 7 g protein;