Carrot and Raisin Cake

2 1/2 cups of all-purpose flour, sifted

2 tablespoons of baking soda

1 tablespoon of ground cinnamon

1/4 teaspoon of ground cloves

1/4 teaspoon of ground nutmeg

2/3 cup of butter or margarine, softened

1 cup of sugar

2 eggs

1 cup of natural yogurt at room temperature

1/2 cup of white raisins

1/2 cup of black raisins, seeds removed

1 1/2 cups of grated carrots

orange glaze (see recipe below)

Achieve a moderate temperature in the oven (170°C). Grease a 20 cm x 30 cm baking dish and reserve. Sift together the flour, baking soda, cinnamon, cloves, and nutmeg. Beat the butter or margarine in a large bowl until creamy. Add the sugar gradually and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat the yogurt to a smooth consistency. Alternate adding the flour mixture with the yogurt, mixing always. Add the raisins and grated carrots. Pour into the prepared baking dish and bake for 40-50 minutes. Let cool and cover with the orange glaze.

Orange Glaze

3 tablespoons of butter or margarine

1 1/2 cups of confectioner's sugar, sifted

1 tablespoon of natural yogurt

1 tablespoon of grated orange zest