prepared pan & bake for 40 to 50 minutes, or until a toothpick inserted into center comes out clean. Cool the cake and frost if desired or dust with powdered sugar.
CARROT RAISIN BREAD ~ BAKED IN A JAR !2- 2/3 cups White Sugar 2/3 cup Vegetable Shortening 4 Eggs
2/3 cup Water
2 cups shredded Carrots 3 1/2 cups all-purpose Flour
1 tsp. Cinnamon
1 tsp. Baking Powder 2 tsp. Baking Soda 1 tsp. Salt
1 cup Raisins
You will need 6 wide-mouth pint-size canning jars, metal rings and lids.
Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars.
Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt;
add to batter. Add raisins and mix.
Pour one cup of batter into prepared jars. Do not use more than one cup
or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325-degree oven for 45