1 1/2 cup sugar
2 cups carrot, bring them to very small sizes by using food processor
1/2 cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ginger, ground
1 tsp ground cloves
2 1/2 cup all purpose flour
1 tsp baking powder
3/4 cup walnuts, crumbled
2/3 cup Sultana or Golden raisins
You can use any kind of Cake mold, I used one with a hole in the center.
Beat the eggs with sugar until creamy using a mixer for about 3-4 minutes. Add the carrot, olive oil, lemon juice, lemon zest, cinnamon, nutmeg, ginger and cloves, continue to mix. Toss the flour and baking powder in an another bowl and add into the mixture. Mix until the batter is creamy. Slowly add walnuts and raisin, stir using a spoon.
Oil the mold first, then sprinkle 1 tbsp flour in it. Pour the batter into the mold equally using a tablespoon.
Preheat the oven to 375 F (180 C). Place the mold on the middle rack. Bake for about 40 minutes until toothpick comes out clean. Wait for 15 minutes, then place the cake on the wire rack to cool it down.