Adapted from this recipe on cooks.com. It's called "carrot bread" there, but when I made it we found it very much a cake, and too sweet for our taste as well as blandish, so I'm now using half the sugar and more than double the spices. Also, I'm mildly allergic to nutmeg so I use mace instead.
It doesn't taste like carrots much, which might be a feature for some people but I think it's a bug. It's very tasty even without that, though.
This amount is exactly enough for my bundt pan or 18 muffin-sized cupcakes.
Beat the eggs with the sugar and stir in the oil. Sift flour, soda, spices and salt together and beat it into the egg mixture. Add the carrots, walnuts and raisins and mix very well.
Preheat the oven to 180 degrees C (350 degrees F). If you have a convection (hot-air) oven, set it to convection and 10-20 degrees lower.
Grease a cake tin and fill it 3/4 full with the batter. Bake about 50 minutes or until a skewer comes out clean. Bake cupcakes at a slightly lower temperature for 35-40 minutes.