Heat oven to 350°F. Grease two 9-inch round cake pans and line the bottom with parchment paper, then grease the top of the paper. Or Grease and flour the bottom and sides of both pans.

In medium bowl, whisk flour, baking soda, salt, and cinnamon until well blended.

In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.

Switch to a large rubber spatula. Scrape the sides and bottom of the bowl and then add the dry ingredients in 3 parts, gently stirring until they dissappear and the batter is smooth. Stir in the carrots, nuts, and raisins.

Divide batter between prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. (Cupcakes 14 to 18 minutes or until a tester inserted into the center comes out clean.)

Cool cakes in pans for 15 minutes the turn onto cooling racks, peel off parchment paper and cool completely. (If you that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing).

TO FINISH: In a large bowl, beat cream cheese with a hand-held mixer on medium speed, until creamy, about 1 minute.

Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.

When the cake layers are completely cool, frost the top of one layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosing, leaving the sides untrusted. Scatter nuts on top.