Preheat the oven to 170°C (340°F).
Grease a 20cm x 6cm (8″ x 2″) baking pan and line with parchment paper.
Coarsely grate the carrot in a food possessor and set aside.
In a mixing bowl, sift together the flour, baking powder and baking soda, then set aside.
In a separate large mixing bowl, beat together the egg, sugar, salt, orange juice and zest until pale.
Slowly add in the oil and beat until well combined.
Gently fold in the flour mixture until just combined. Be keen not to over-mix.
Add in the grated carrot and combine.
Transfer the batter into the prepared baking pan and sprinkle the raisin on top.
Tap gently on a work surface to get rid of large air bubbles.
Put in the oven and bake for about 85-95 minutes or until a toothpick inserted in the center of the cake comes out clean. (after an hour, cover the cake with aluminum foil if you notice it burning at the top)
Remove from the oven and allow to cool in the baking pan for about 15 minutes before transferring to a cooling rack to cool off completely.
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