Carrot Cake with a Kick

(Green Spring Cookbook, Pat Brennan)

1 c. raisins 1/2 c. brandy

3/4 c. milk 2 eggs

6 T. butter, melted

1 1/2 c. flour 2 t. baking powder

1/2 t. salt 1 t. baking soda

2 t. cinnamon 2 t. nutmeg

1 1/4 c. grated raw carrots

1 c. coarsely chopped walnuts (optional)

Oven 350 deg. Grease 8" square pan.

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 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.