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Prepare the Carrots:
Coarsely grate the carrots using a food processor.
Mix Dry Ingredients:
Sift together the flour, baking powder, and baking soda in a bowl.
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Beat Wet Ingredients:
In a large bowl, beat the eggs, sugar, and salt until pale. Add the orange juice and orange zest, mixing well.
Slowly add the oil while continuing to beat the mixture until fully combined.
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Combine Ingredients:
Gently fold in the sifted flour mixture into the wet ingredients.
Fold in the grated carrots until evenly distributed.
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Prepare the Pan:
Line the baking pan with parchment paper.
Pour the batter into the prepared pan and smooth the top.
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Sprinkle the raisins on top.
Bake:
Bake in the preheated oven at 170°C (340°F) for approximately 90 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean. If the toothpick has batter on it, bake for a few more minutes.
Notes:
Do Not Over Mix: Mix the batter just until combined to ensure a tender cake.
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