Cover raisins with boiling water. Let stand 5 minutes, drain. Combine flour, baking powder, cinnamon, baking soda, and salt. In large bowl, beat sugar, shortening and eggs until fluffy. Add flour mixture and milk. Beat on medium speed 2 minutes. Stir in carrots, raisins and nuts. Spread into greased and floured 9 x 13 inch pan. Bake 35 minutes or until wooden pick comes out clean. Cool completely. Frost with Lemon Cream Cheese Frosting. Store covered in refrigerator.
In heavy saucepan combine Eagle Brand, 2 egg yolks and 3 tablespoons lemon juice. Over medium heat stir in vanilla and optional yellow food coloring. Chill at least 2 hours. In small bowl beat creamcheese until fluffy, gradually beating in lemon juice mixture until smooth. Frost cake.
Cake can be baked in two 9 inch pans for 30-35 minutes.
Cajun Country -- New Iberia, Louisiana