• Preheat the oven to 320°F (160°C).
• For the cake, zest the orange and squeeze about 3 tablespoons of juice. Pour the juice over the raisins in a bowl, stir in the zest, and let them soak while you prepare the cake. Grease a 20 x 20 cm (8 x 8 inch) baking pan and line the bottom with parchment paper.
  1 medium orange, 140 g raisins
• Combine the flours with the baking powder, baking soda, and cinnamon.
  115 g whole meal flour, 115 g self raising flour, 1,5 tsp baking powder, 1 tsp baking soda, 1,5 tsp ground cinnamon
• Beat the eggs and sugar until thick and fluffy.
  140 g dark moscovado sugar, 2 eggs
• Slowly pour in the oil while mixing on low speed until fully combined.
  125 ml sunflower oil
• Add the flour mixture in two batches and gently fold it in with a spoon or rubber spatula. The batter will be fairly thick.
• Stir the grated carrot and raisins (including any soaking liquid) into the batter.
  300 g carrots
• Pour the batter into the lined baking pan and smooth the top with a spatula or spoon.
• Bake for about 45 minutes, or until a wooden skewer inserted in the center comes out clean.
• Let the cake cool in the pan for 5 minutes, then remove and let it cool completely on a wire rack.

Frosting

• To make the frosting, mix the cream cheese, quark, powdered sugar, and orange zest together. Do not overmix.
  100 g cream cheese, 100 g quark, 3 tbsp icing sugar, 1/2 tsp orange zest
• Spread the frosting over the completely cooled cake and cut into 16 squares.
• This cake actually tastes even better if you store it covered in the refrigerator for a day or two.