I made these using the recipe in the Primrose Bakery book. I’ve made them several times before but this time I used the food processor for everything: finely grating the carrot, beating the eggs and sugar, mixing the carrot and raisins into the batter and beating the cream cheese icing. I didn’t think it would but it made a big difference to the end result: the cake was very light and the icing very smooth. That I didn’t end up with aching arms also made the experience far more enjoyable. I am a food processor convert.