Belizean Carrot Cake

Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.

Combine sugar, vegetable oil, and margarine in a large mixing bowl. Beat with an electric mixer until the mixture is light and creamy, about 2–3 minutes.

Add eggs one at a time, beating well after each addition until fully incorporated.

In a separate bowl, whisk together flour, baking powder, baking soda, and cinnamon.

Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

Stir in grated orange peel, grated carrots, and raisins (if using) until evenly distributed throughout the batter.

Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake for 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove from oven and allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.