Easy Moist Carrot Cake

• 2 cups flour
• 2 tsp. CALUMET Baking Powder
• 2 tsp. baking soda
• 1 tsp. ground ginger
• 1/8 tsp. ground cloves
• 1/2 cup raisins
• 4 eggs
• 1-1/4 cups oil
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 tsp. vanilla
• 6 carrots, shredded (3 cups) King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup chopped PLANTERS Walnuts

1. Heat oven to 350 degrees F.
2. Combine first 5 ingredients in medium bowl.
3. Add raisins; toss to coat.
4. Beat eggs, oil, sugars and vanilla in large bowl with mixer until blended.
5. Gradually add flour mixture, mixing well after each addition.
6. Stir in carrots and nuts.
7. Pour into greased and floured 10-inch springform pan.
8. Bake 1 hour to 1 hour 10 min.
9. or until toothpick inserted in center comes out clean.
10. Cool in pan on wire rack 10 min.
11. Run knife around rim of pan to loosen cake; remove rim.
12. Cool completely.

flour, baking powder, baking soda, ground ginger, ground cloves, raisins, eggs, oil, sugar, brown sugar, vanilla, carrots, walnuts

Taken from www.kraftrecipes.com/recipes/easy-moist-carrot-cake-186205.aspx (may not work)