Haitian Carrot Cake

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, tapping out excess flour.

Whisk together the sifted flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large mixing bowl.

Beat the 4 eggs with the 2 cups of sugar in another bowl until the mixture is pale and fluffy, about 3–4 minutes.

Pour the oil into the egg and sugar mixture while continuing to beat until well combined.

Fold the dry ingredients into the wet ingredients in two additions, stirring gently until just combined and no streaks of flour remain.

Fold in the 2 cups of grated carrots, 1 cup of chopped nuts, and 1/2 cup of raisins until evenly distributed throughout the batter.

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

Bake in the preheated oven for 40–45 minutes until a toothpick inserted into the center comes out with a few moist crumbs.

Remove the cake from the oven and allow it to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.