6 Carrot; grated
2 2/3 c Sugar
1 lb Raisins
2 2/3 c Water
2 tb Butter
2 ts Cinnamon
2 ts Cloves, ground
2 ts Allspice
2 ts Salt
4 c Flour
4 ts Baking soda
1 lb Pecans; (or walnuts)
1 lb Candied yield

Combine carrots, boodle, h2o, raisins, salt and spices in a large pan and
seethe 5 transactions. Remove from the heat and poise. Stir in the flour, soda then
the candied fruit and buggy. Pour batter into well greased and floured loaf
pans or one large bundt pan. Bake in 325 to 350 degree oven for one hr.
If you wish to season this with spirits use approximately 1/2 cup of rum or brandy
and after the cake has cooled thorougly, pour the alcohol gently over the
bar. It may be best to do this just a little at a time over the period of
30 min. about. Wrap tightly in foil and store in a cool place for as long a
3 months. After I give this cake as a giving, I recommend that, after
porta, it be stored in the refrigerator.

Yields
8 Servings