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Carrot Cake With Lemon Cheese
CHEESE FROSTING 1 c. raisins Boiling water 2 1/3 c. flour 2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. baking soda 1/2 tsp. salt 1 1/2 c. sugar 3/4 c. Crisco 3 eggs 3/4 c. milk 2 c. shredded carrots 1/2 c. chopped walnuts
Instructions
Preheat oven to 350 degrees. Cover raisins with boiling water; let stand 5 minutes; drain. In small bowl, combine flour, baking powder, cinnamon, baking soda and salt; set aside. In large bowl, beat sugar, shortening and eggs until fluffy. Add flour mixture and milk. Beat 2 minutes. Stir in carrots, raisins and nuts. Spread into greased and floured pan (13 x 9 inch). Bake 35 minutes. Cool completely. Frost with Lemon Cream Cheese Frosting.
FROSTING:
1 (14 oz.) can Eagle Brand condensed milk
2 egg yolks
3 tbsp. lemon juice
1 tsp. vanilla
Yellow food coloring
1 (8 oz.) pkg. cream cheese
In heavy saucepan, combine milk, egg yolks, lemon juice and cook over medium heat stirring rapidly until thickened for 5-7 minutes. Stir in vanilla and food coloring. Chill at least 2 hours. In small bowl beat cream cheese until fluffy. Gradually beat in lemon mixture until smooth.
