| | DRY INGREDIENTS |
| 2 | c | Flour, all-purpose, sifted and measured |
| 1 1/2 | ts | Cinnamon |
| 3/4 | ts | Cloves |
| 1 1/2 | ts | Salt |
| 2 | ts | Baking powder, double-acting |
| | OTHER INGREDIENTS |
| 1 1/2 | c | Potatoes (raw), grated, or ground |
| 1 1/2 | ts | Baking soda |
| 1 1/2 | c | Carrots (raw), ground (use medium blade) |
| 1 1/2 | c | Bread crumbs (dry, not toasted) |
| 1 1/2 | c | Crisco (vegetable shortening) |
| 2 | lg | Eggs, lightly beaten |
| 1 1/2 | c | Brown sugar (light or dark, depends on what you like) |
| 1 1/2 | ts | Lemon extract |
| 1 1/2 | ts | Vanilla |
| 1 1/2 | c | Walnuts, finely chopped (black walnuts are wonderful if you can get them) |
| 15 | oz | Raisins |
| | SAUCE INGREDIENTS |
| 1/4 | c | Water |
| 1/2 | c | Brown sugar (I use a mixture of light and dark) |
| 1 | ts | Vanilla |
| 1 | ts | Lemon extract |
| 1/8 | ts | Cornstarch, well-divided |
| 1 | tb | Butter |
