6 (1 pint) canning jars
2-2/3 cups sugar
2/3 cup shortening
4 eggs
2/3 cup water
2 cups shredded carrots
3 1/2 cups all-purpose flour
1/4 tsp cloves
1 tsp cinnamon
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup raisins

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. Generously grease canning jars with shortening. Pour one cup of batter into prepared jars. Place jars evenly spaced on a cookie sheet. Bake at 325 degrees for 45 minutes. While the cakes are baking, place the lids and rings in a pan of water and bring to a boil. Remove from heat and leave them in the water until the cakes are done. Remove the cakes from the oven one at a time, place the lids and rings on them and tighten. Allow the jars to cool, then check to be sure they have sealed. There should be no movement on the lid. If any have not sealed properly, eat them within a week.