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2 2/3 cups sugar
2/3 cup shortening
2/3 cup water
2 cups shredded carrots
3 1/2 cups flour
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup raisins
You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars. Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix.
Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325ºF oven for 45 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids.
Remove pan from heat and keep hot until ready to use. Remove jars from oven one at a time keeping remaining jars in oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve.