260 g all-purpose flour
2 ts baking soda
1/2 ts fine sea salt
1 ½ ts ground cinnamon
295 ml canola or other vegetable oil
200g granulated sugar
190 g lightly packed brown sugar
1 ts vanilla sugar
4 large eggs, at room temperature
300 g grated peeled carrots (5 to 6 medium carrots)
zest of 1 orange
120 g coarsely chopped pecans
70 g raisins
Preheat the oven to 160°C.
Grease a baking tin or line it with a sheet of baking paper.
Place all the ingredients except the grated carrot and walnuts in a bowl and mix until smooth.
Add the grated carrot and walnuts and mix well to combine.
Pour the mixture into the cake tin and gently press in half the walnuts.
Bake for 50 minutes to an hour or until a skewer inserted in the centre comes out clean. Cool in the tin for 5 minutes, then invert onto a cake rack and leave to cool completely.