Add the raisins, oil, and egg to the batter. At first, it’ll look lumpy, but trust the process and keep stirring, it’ll form a smooth mixture.
Pour into a parchment lined greased 8×8 pan and bake until the cake is golden around the edges and a toothpick inserted comes out with a few moist, not wet, crumbs.
The frosting is a simple but classic combination of cream cheese, butter, powdered sugar, and the tiniest pinch of salt.
