Directions:

1. Preheat the oven to 350F. 
2. Prep the carrots by washing and rinsing them. 
3. Trim the ends off the carrots and peel the skin. (This is great for compost, stock, or chicken scraps).
4. Using a box grater or food processor, shred the carrots into a mixing bowl. If you prefer a smoother cake texture, finely chop the carrots instead. 
5. In a separate bowl, whisk the wet ingredients. This is the honey or syrup, eggs, vanilla, oil, applesauce, and pumpkin puree. 
6. Add the carrots into the wet ingredients and mix to combine. 
7. In the bowl that had your carrots, mix your dry ingredients. This is the flour, baking soda, baking powder, salt, spices. 
8. Slowly add the dry ingredients into the bowl with the wet ingredients, about 1/3 at a time.
9. Mix until incorporated and your batter is formed. The batter will have a thick consistency. 
10. Add the raisins and walnuts and mix to combine. If you prefer a smoother texture, finely dice these ‘add-ins’. 
11. Use a high heat cooking oil – I used avocado oil – to coat (‘grease’) the bottom and sides of a baking dish or pie plate. This is enough batter for 2 – 12inch cakes. TIP: You can freeze one of these cakes for a later date if you prefer.
12. Evenly divide the batter into two baking dishes. 
13. Bake at 350F for about 25-30 minutes, or until the center is set. 
14. Allow the cakes to fully cool before icing and stacking. I ‘iced’ this with a fresh whipped cream.
15. Garnish with a dusting of cinnamon or additional walnuts, as desired.
16. Serve and enjoy!