Begin by positioning a baking rack at the center of your oven. Next, grease two 9-inch circular cake pans. Line the bottom of each pan with parchment paper, and then proceed to grease the top as well. Alternatively, you could opt to grease and flour the sides and bottom of both pans.
Preheat your oven to 350 degrees Fahrenheit (176C).
Take a medium-sized bowl and whisk together flour, baking soda, salt, and cinnamon until the mixture is very well blended.
In a separate bowl, combine oil, granulated sugar, brown sugar, and vanilla. Whisk these ingredients together thoroughly.
In a separate bowl, combine oil, granulated sugar, brown sugar, and vanilla. Whisk these ingredients together thoroughly.
Add the eggs to this mixture one at a time, making sure to whisk the ingredients together after each addition.
Switch to using a large rubber spatula. Scrape the sides and bottom of the bowl, and then add the dry ingredients in three parts, gently stirring the mixture until the batter is smooth and the dry ingredients have disappeared.
Finally, stir in the carrots, nuts, and raisins to add extra texture and flavor to your cake.
BAKE CAKE
Distribute the cake mixture evenly between the cake pans that have been properly prepared for baking.
Allow the cakes to bake in the oven until the tops of each cake layer become bouncy to the touch and when inserting a toothpick into the center of the cake it emerges clean, which usually takes between 35 to 45 minutes.
Once the cakes are finished baking, let them cool down in the pans for about 15 minutes before gently turning them over onto cooling racks. Take off the parchment paper and leave them to cool completely. In case any of the cake layers stick to the bottom of the pan, try inverting the cake pan and let gravity work its magic.
TO FINISH
Using a hand mixer set to medium speed, whisk the cream cheese in a large mixing bowl until smooth and creamy, which usually takes about 1 minute.
Gradually incorporate the powdered sugar, adding a quarter cup at a time, while continuing to beat the mixture until it becomes light and fluffy.
Next, pour the whipping cream into the bowl and whisk the mixture for 2 to 3 minutes on medium speed until it is well blended and has a whipped, creamy texture similar to whipped cream. Cover the frosting and chill until it is needed to frost the cake.
Once the cake layers have cooled completely, spread a layer of frosting on top of one layer of cake, then add the second cake layer on top.
Using a butter knife or small spatula, swirl the remaining frosting onto the top of the carrot cake, leaving the sides unfrosted. Finish by sprinkling a handful of nuts on top.