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Chocolate Glazed Carrot Cake


1 1/2 c. Sun Giant blanched whole almonds
3/4 c. all-purpose flour
2 tsp. Calumet baking powder
1/4 tsp. salt
2/3 c. Sun Giant golden raisins
3 tbsp. orange juice
4 squares Baker's semi-sweet chocolate
1 c. sugar
1/3 c. (2/3 stick) butter
4 eggs
1 1/2 c. shredded carrots
1 1/2 tsp. grated orange rind
1/2 tsp. vanilla
Sweet Chocolate Glaze


Toast almonds and set aside. Grease 9"x5" loaf pan; line bottom with waxed paper and grease again.

Mix flour with baking powder and salt. Combine raisins and orange juice in small bowl; set aside.

Cut chocolate in chunks; chop coarsely in food processor or blender with almonds and 1/2 cup of the sugar.

Beat butter in large mixer bowl until soft. Beat in remaining sugar. Add eggs, one at a time; blending well. Stir in flour, nut and raisin mixtures, the carrots, rind and vanilla. Pour into pan.

Bake at 350 degrees for 1 hour and 15 minutes or until top springs back when lightly pressed. Cool in pan 10 minutes. Remove and cool on rack. Top with Sweet Chocolate Glaze.

SWEET CHOCOLATE GLAZE: Melt 9 squares (1/2 package) Baker's German sweet chocolate with 2 tablespoons water and 2 teaspoons butter in saucepan, stirring constantly. Gradually blend into 3/4 cup sifted confectioners' sugar and beat until smooth. Makes about 1/2 cup.

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