Carrot Bread

2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1 cup grated, pared, carrots
1 cup golden raisins
1/2 cup chopped walnuts
1 cup dark brown sugar, firmly packed
2 eggs
1 cup milk
1/4 cup melted butter

Preheat oven to 350 degrees or start kettle for steaming.

Sift together flour, baking powder, soda, cinnamon, and salt. In a separate bowl, combine carrots, raisins, and walnuts, toss to mix, then mix in brown sugar. In a separate large bowl, beat eggs until foamy, beat in milk and butter. Stir in carrot mixture, then flour mixture.

To Bake - Pour into a well greased 8 cup bundt pan and bake for 1 hour. Let cool in pan on rack for 5 minutes, then turn out and cool.

To Steam - Pour into well greased 2 qt. tube mold, plug center hole with foil, cover top with buttered wax paper, then foil, tie tightly. Steam for 3 hours and cool in mold on rack 5 minutes then turn out of pan.