Preheat oven to 350 degree. Grease your pan, generously. I used an 8 x 8 inch square baking dish and also made three donuts.
Grate your carrots, set aside. If you carrots were wet or really moist, you may want to squeeze any excess water out of them with a paper towel, but in general, carrots from the store tend to be on the dry side - which is good for carrot cake.
Soak your pitted dates in hot tap water for at least two minutes. Drain water.
Add all the wet ingredients to a blender container, including the soaked dates. Blend from high to low until smooth.
In a large mixing bowl, combine all the dry ingredients, toss well.
Pour the wet mixture into the dry bowl. Using a mixer, beat on low until the batter is thick and smooth. It should be a bit thicker than a normal cake better from all the fiber we have added so far - from the orange and dates and whole grain flours. Plus, adding the carrots will soften things up a bit.
Fold in the carrots and the walnuts and optional raisins.
Pour the batter into the baking dish(es). For an 8 x 8 pan, I baked at 350 degrees for about 35 minutes. The donuts baked in just about ten minutes. (Note: I was used a convection bake setting which bakes a tiny bit faster than a normal bake setting.)