powdered sugar, lemon glaze or cream cheese frosting
Preheat oven to 350°F. Prepare choice of pan as follows: Line the bottom of a 9-inch spring-form pan with parchment paper. Lightly grease sides of pan. If pan is non-stick you can omit paper and greasing, but it will come out of the pan easier if greased. You can use a regular cake pan, but the pan needs to be at least 4-inches in height. Could also use two standard 9-inch rounds and reduce the bake time. For a 10-12 cup size bundt pan, brush generously with about 2 tablespoons melted butter, allowing butter to congeal as you brush. Dust pan with a few tablespoons flour.
Measure flour, ground almonds, cinnamon, baking powder and salt into a bowl; whisk well, breaking up any lumps.
Beat eggs, sugar and vanilla in a large bowl with an electric mixer (preferably a stand mixer) until very light and fluffy. Until at least triple in volume, 3-5 minutes.
Fold half the flour mixture, then the carrots, then the remaining flour into the eggs. Gently mix in walnuts and raisins. Turn into prepared pan.
Bake 35-45 minutes until center is set and a pick inserted in center comes out clean. I found just 2-3 minutes makes a difference between over and under-baked, so watch carefully. Usually 40 minutes seemed right, but ovens vary.
Cool in pan 10 minutes. Remove pan sides or turn out onto a wire rack and let cool completely. Drizzle cake with glaze or dust with powdered sugar just before serving. Cake is best served within 2 days. Store well-covered to prevent drying.
Lemon Glaze: Stir together 1 cup powdered sugar and 4-5 teaspoons lemon juice until smooth and pourable but not too thin. Pour over cake. Let stand for glaze to set before slicing.
*Notes: – Use ground almonds not almond flour. I usually buy the Trader Joe’s brand. – If you are planning to make the lemon glaze, zest the rind first and add to the cake if you like. – I converted the recipe to cup measurements from gram weights but weighing is faster and more accurate. – For gluten free, substitute 180gr gluten free flour blend and increase almond meal to 1-3/4 cups/140grams.