Cook the rice and quinoa according to the directions on the package.
Preheat the oven to 180 degrees.
Do the raisins in cold water for at least 15 minutes.
Toast the almond shavings briefly in a frying pan. Be careful do not get them to dark!
Grease a cake tin with coconut oil. Sprinkle the toasted almond flakesout over the baking tin. Make sure you have a layer of shavings everywhere.
Add the rice, quinoa, oat flakes, spelled flour, cinnamon powder,ginger powder, nutmeg and vanilla powder in a large bowl and stir well together* Add the carrot grater, nuts (whole or chopped) and raisins. As last stir the maple syrup through the mixture. Spoon everything into the baking tin and press well
Bake the cake in approximately 45 minutes.
Let the cake cool down before removing it from the mold, otherwise the cake might crumble. It's an upside-down cake so you have to turn the cake tin over and serve the cake bottom side up.