Preheat your oven to 180°C and grease a 25 cm cake pan with some oil. Sprinkle some flour and coat the pan to prevent sticking.
In a bowl, mix the flour, baking powder, baking soda, salt and cinnamon. Set aside.
With your hand or stand mixer, beat the eggs with brown sugar and vanilla on high speed for 2 mins until pale and fluffy.
Add the oil and pineapple juice, beat again until incorporated.
Start adding the flour mixture gradually and beat until a smooth batter forms.
Add the grated carrots, walnuts and dried raisins. Fold them in with a spoon.
Pour the batter into the prepared pan and bake in preheated oven for 50-55 mins or until a toothpick inserted in the middle of the cake comes out clean.
Let cool before serving. Enjoy!