Am trying to use up the last of a 10 pound bag of carrots before it all rots and had some leftover home-made yogurt hanging around so I tried out this recipe. It turned out rather well, so I thought I'd share.

CARROT, CORNMEAL, SPICE CAKE

2 tbsp. vegetable shortening
3/4 c. finely chopped walnuts
1 1/4 c. firmly packed brown sugar
1/2 c. butter, melted
2 eggs
1/2 c plain yogurt
1 3/4 c. unbleached flour
3/4 c. stone ground cornmeal
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. allspice
1 tsp. cinnamon
2 1/2 c. shredded carrots
3/4 c. raisins

Generously grease 12 cup bundt pan. Coat pan with nuts. Combine sugar and butter. Add eggs, one at a time, beating well after each addition. Stir in combined flour, cornmeal, baking powder, salt and spices. Add carrots and raisins. Mix well.

Pour into prepared pan. Bake in preheated oven at 350 degrees for 40 to 50 minutes. Immediately remove from pan. Cool at least 30 minutes. Serve warm or cool.