• Preheat oven to 350°F and spray a 9x9 glass baking dish with non-stick cooking spray.
• Scrub carrots and grate the carrots, you will need 1.5 cups grated carrots (packed) and set aside.
• Add flour, baking powder, cinnamon, ginger, baking soda, salt, and nutmeg to a medium sized bowl.
• Wash and dry one orange and zest it over the flour bowl, whisk the ingredients together, and set aside.
• Juice the orange, set aside.
• Beat 2 eggs in a large mixing bowl, add brown sugar, olive oil, 2 tablespoons of orange juice, and vanilla extract and whisk together until well combined (it should look creamy and lighter in color).
• Add flour mixture to the egg mixture and stir to combine 50%.
• Add grated carrots and raisins and stir until combined.
• Pour the batter into the prepared baking dish and smooth the top so that the cake is level.
• Bake for 30-35 minutes on the center rack, the cake is ready when a toothpick inserted into the center comes out clean.
• Cool completely before frosting.

Orange Cream Cheese Frosting instructions:

• Place cream cheese and butter into a mixing bowl and use an electric mixer to cream them together for 1 minute.
• Stop the mixer, scrape down the sides of the bowl with a spatula, add powdered sugar, cream together for 1-2 minutes.
• Stop the mixer, scrape down the sides of the bowl with a spatula again.
• Wash, dry, and zest the second orange over the frosting mixture (reserve or eat the second orange).
• Add 1 tablespoon of orange juice to the frosting mixture.
• Cream the frosting for 1 minute until smooth. Spread the frosting over the cake and serve.