Old-Fashioned Carrot Cake(Pillsbury Winner)

• 1 c. white raisins
• 1 c. water
• 2 Tbsp. butter
• 1 tsp. cinnamon
• 1 tsp. cloves
• 1 c. chopped black walnuts
• 2 1/2 c. all-purpose flour
• 1 c. brandy
• 1 1/2 c. sugar
• 2 c. grated carrots
• 1 tsp. nutmeg
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt

1. At least 2 days before serving, put raisins in a medium saucepan with brandy.
2. Soak overnight at room temperature.
3. The next day, add water, sugar, butter, carrots and spices.
4. Bring mixture to a boil, stirring occasionally.
5. Simmer 10 minutes; remove from heat.
6. Pour into a large mixing bowl.
7. Cover and let stand at room temperature overnight.
8. The next day, heat oven to 275u0b0.
9. Grease and flour a 10-inch angel food tube or 12-cup fluted pan.
10. Add walnuts, flour, baking powder, soda and salt to carrot mixture.
11. Mix thoroughly.

white raisins, water, butter, cinnamon, cloves, black walnuts, flour, brandy, sugar, carrots, nutmeg, baking powder, baking soda, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=661985 (may not work)