Nuts chop with a knife and lightly fry on a dry pan. Raisins rinse well and drain in a colander to water glass. Peel the carrots and grate on a medium grater, if very juicy, squeeze out excess juice.

Beat eggs with sugar (I used Demerara brown sugar from the Mistral). Add the olive oil, mix well.

Sift the flour with soda. Gradually add the flour and knead homogeneous dough.

To the batter add grated carrot, nuts, raisins. Mix well.

Molds (or one large) well lubricated with oil or covered with parchment paper. Fill out the form on 2/3 and spread the dough evenly. Bake in a preheated oven at 180 degrees. Time depends on the shape: if one is large, it is 40-45 minutes, if a little, about 30 minutes. Readiness check with a wooden toothpick. The finished cupcake sprinkle with powdered sugar or garnish with whipped cream.