Cake batter: – 2 cups 284g all-purpose flour – 1 teaspoon baking powder – ¾ teaspoon baking soda – ½ teaspoon salt – 1 teaspoon ground cinnamon – ¼ teaspoon each ground allspice, nutmeg and ginger – 2 cups 240g finely grated carrots (from about 3 medium carrots) – ⅔ cup 145g packed light brown sugar – ½ cup 100g granulated sugar – 3 large eggs at room temperature – ⅔ cup 160ml sunflower oil – ½ cup 120ml plain low fat yogurt – ⅓ cup 80ml pure maple syrup – ½ cup 50g coarsely chopped walnut – ½ cup 70g soaked and drained raisins (optional)