2 cups sugar
1 tablespoon your personal combo of cinnamon, ginger, nutmeg, allspice
3/4 cup organic walnut oil* secret ingredient (add slowly, emulsifying)
1 - 1.25 cups shredded carrots
1/4 cup white raisins (black will do)
1/4 - 1/2 cup coarsely ground nuts (walnuts, almonds, or in a pinch a flat can of water chestnuts will do.)
Combine dry ingredients and then work into wet-oil ingredients at low-medium speed until well blended but not overworked:
2 cups flour
1 tsp salt
1 tablespoon baking powder
1 tablespoon baking soda
Pour into parchment-paper prepared pan: 10" round spring form (one layer)
Bake at 350 F degrees for 40 minutes or until cake tests done.
Serve sliced with a dollop of fig-hazelnut spread.