Preheat oven to 350°F. Prepare choice of pan as follows: Line the bottom of a 9-inch spring-form pan with parchment paper. Lightly grease sides of pan. If pan is non-stick you can omit paper and greasing, but it will come out of the pan easier if greased. You can use a regular cake pan, but the pan needs to be at least 4-inches in height. Could also use two standard 9-inch rounds and reduce the bake time. For a 10-12 cup size bundt pan, brush generously with about 2 tablespoons melted butter, allowing butter to congeal as you brush. Dust pan with a few tablespoons flour.
Measure flour, ground almonds, cinnamon, baking powder and salt into a bowl; whisk well, breaking up any lumps.
Beat eggs, sugar and vanilla in a large bowl with an electric mixer (preferably a stand mixer) until very light and fluffy. Until at least triple in volume, 3-5 minutes.
Fold half the flour mixture, then the carrots, then the remaining flour into the eggs. Gently mix in walnuts and raisins. Turn into prepared pan.
Bake 35-45 minutes until center is set and a pick inserted in center comes out clean. (Just 2-3 minutes makes a difference between over and under-baked, so watch carefully.) Usually 40 minutes seemed right, but ovens vary.
Cool in pan 10 minutes. Remove pan sides or turn out onto a wire rack and let cool completely. Drizzle cake with glaze or dust with powdered sugar just before serving. Cake is best served within 2 days. Store well-covered to prevent drying.
Stir together 1 cup powdered sugar and 4-5 teaspoons lemon juice until smooth and pourable but not too thin. Pour over cake. Let stand for glaze to set before slicing.
Whipped eggs and sugar make this cake light and moist, without additional fat. It's like a sponge cake, plus carrots, walnuts and raisins. Use ground almonds not almond flour. If you are planning to make the lemon glaze, zest the rind first and add to the cake if you like. For gluten free, substitute 180 grams gluten free flour blend and increase almond meal to 1-3/4 cups/140 grams.