Beat the eggs with the sugar until foamy. In the second bowl, grate the carrot, orange and lemon zest on a fine grater and mix together.
Mix the flour, cinnamon and nutmeg in another bowl. Soak the raisins in warm water and let them stay there for at least an hour so that they swell - then dry them on a paper towel. Then sprinkle them with 1 tablespoon of flour and mix.
Add the grated carrot, orange and lemon mixture to the beaten eggs. Add oil, aroma, raisins and soda. Lastly, add flour mixed with cinnamon and nutmeg. Mix thoroughly and pour into a baking sheet that you have greased with oil.
Bake at 355 °F / 180 °C for about 45 minutes. Check it regularly with a toothpick. If no dough sticks to the toothpick, the base is ready.
Pour the whipping cream into a bowl. Add lemon juice and sour cream. Mix thoroughly to a thicker cream.
Layer the cream on the baked and cooled cake base. Decorate based on your preference. Allow to harden, cut into slices and serve. Enjoy!
