Carrot Cake with a Kick
(Green Spring Cookbook, w modifications)
1 c. raisins 1 c. brandy
1½ c. milk 4 eggs
¾ c. butter, melted 2 c. dark brown sugar
3 c. flour 4 t. baking powder
1/2 t. salt 2 t. baking soda
2 t. cinnamon 1 t. nutmeg
2½ c. grated raw carrots
1 c. coarsely chopped walnuts (optional)
Oven 350 deg. Grease 13"x9” pan or two 9” round layers
Put raisins & brandy in microwave, heat until brandy bubbles.
Combine liquid ingredients in a bowl. Add dry ingredients all at once and stir until blended. Mix in carrots, nuts & raisins and brandy.
Bake at about 50 min or until test toothpick comes out clean. Let cool about 10 min then turn out of pan (if desired.) After cool, frost with cream cheese icing.
Note: Can leave out brandy and increase milk to 1 c.