Preheat your oven to 350°F (180°C) and grease two 9-inch round cake pans.

In a large bowl, whisk together flour, baking soda, salt, and cinnamon until well combined.

In another bowl, mix together oil, granulated sugar, brown sugar, and vanilla extract until smooth, then add eggs one at a time.

Gradually fold the dry mixture into the wet ingredients, stirring until just combined, then fold in carrots, pecans, and raisins.

Divide the batter evenly between the pans and bake for 35-45 minutes, checking for doneness with a toothpick.

Let cakes cool in the pans for about 15 minutes, then turn out onto wire racks to cool completely.

Prepare the frosting by beating cream cheese until smooth, adding powdered sugar and cornstarch, then mix in heavy cream until fluffy.

Once cool, frost the first layer, add the second layer, and frost the top and sides of the cake, garnishing with pecans.