1-First: preheat the oven to 350°F (180°C) and grease and line two 9-inch round cake pans to keep everything from sticking.

2-In a large bowl, whisk together the dry ingredients all-purpose flour, baking soda, fine sea salt, and ground cinnamon until they’re fully blended.

3-Then, in another bowl, whisk the vegetable oil, granulated sugar, brown sugar, and vanilla extract; add the eggs one at a time, whisking after each to get that smooth mixture.

4-Gently add the dry ingredients to the wet mixture in three parts, stirring until just smooth to avoid overmixing.

5-Stir in the grated carrots, pecans, and raisins for that extra texture and moisture.

6-Divide the batter evenly between the pans and bake for 35-45 minutes; the cakes are done when the tops spring back lightly and a toothpick comes out clean.

7-After baking, cool the cakes in the pans for 15 minutes, then remove and let them cool completely before frosting.

8-For the frosting, whisk cornstarch and powdered sugar together first, then beat the cream cheese until it’s smooth and creamy.

9-Gradually add the powdered sugar mixture while beating, then mix in the cold heavy cream until it’s light and whipped about 2-3 minutes.

10-Finally, frost one layer, add the second, frost the top, swirl it nicely, leave the sides bare, and top with chopped pecans.