This is a rich, moist, full of texture cake. Till the weather cools, I don't make the cream cheese frosting. Will post or update it later on Fall.
250gr raisins 300 gr sugar- I use Demerara 4 eggs 450gr carrots, grated 1 cup milk 3/4 cup olive oil 2 tbsp orange zest 150gr AP flour 140 gr rice flour 21/2 tsp cinnamon 1/2 tsp nutmeg 2 tsp baking soda 1tsp baking powder 1 tsp sea salt 200 gr walnuts 1/2 cup shredded cocnut
Soak the raisinins in hot water for 10 mins , drain and set aside.
Preheat the oven at 180 C
Butter and flour the bottom of a cake pan
In a stand mixer fitted with the whisk attachment, on medium speed, whip the sugar and eggs for about 4 mins.
Add carrots, milk, olive oil and zest and mix well.
In a bowl, stir together, flour, rice flour, cinnamon, nutmeg, baking soda , baking powder and salt.
Add to the eggs mixture and fold in with a rubber spatula