Carrot Cake with Lemon Glaze

2 cups grated carrots
1 1/2 cups raisins
1 1/2 cup sugar
2 cups water
1/2 cup oil
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon allspice
1/2 teaspoon cloves
1 1/2 teaspoon salt
3 cups flour
1 1/2 teaspoon baking soda

Preheat oven to 350 degrees. Grease a 9-inch square baking pan (or bundt pan). In a large saucepan over medium-low heat, simmer the carrots, raisins and sugar in the water until raisins are soft, about 7 to 10 minutes. Remove from heat and add oil, cinnamon, allspice, cloves, and salt. Stir and let cool. In a large mixing bowl, combine the flour, and baking soda. Add the carrot mixture and mix well. Pour batter into baking pan and bake for 45 minutes to 1 hour, or until inserted knife comes out clean. Cool for 10 minutes before removing if using bundt pan.

Glaze with lemon glaze:
Combine 1/2 cup sugar and lemon juice of 2 lemons (1/4 cup lemon juice) in a saucepan and bring to a low boil until becomes glaze.