Preheat the oven to 180° C – 350 F. Grease a 10-inch round cake pan and line the bottom with parchment paper.
Soak the raisins in water while you work on the dry ingredients. Drain well and lightly shake them in a bit of flour to help them not sink to the bottom of the cake.
Take a medium bowl whisk together the flour, salt, baking soda, and cinnamon until combined.
In another bowl, whisk the sugars, yogurt, oil, and vanilla extract till everything is combined well. Whisk in eggs, one at a time, until combined.
Scrape the sides and bottom of the bowl then add the dry ingredients in three equal parts, stirring gently until they’re incorporated properly and the batter is smooth. Mix in the carrots, and raisins.
Bake for 40-50 mins or till a toothpick inserted into the center of the cake comes out clean.
Cool the cake completely.