1-Preheat oven to 350°F (180°C): Grease two 9-inch round cake pans, line bottoms with parchment paper, and grease the parchment.

2-Whisk flour, baking soda, salt, and cinnamon: in a bowl until well blended.

3-In a separate large bowl, whisk oil, granulated sugar, brown sugar, and vanilla. Add eggs one at a time, whisking well after each addition.

4-Using a large spatula, fold the dry ingredients into the wet mixture in three parts until just smooth. Stir in carrots, pecans, and raisins.

5-Divide batter equally between the prepared pans. Bake for 35 to 45 minutes, until tops spring back lightly when touched and a toothpick inserted into the center comes out clean.

6-Cool cakes in pans for 15 minutes, then transfer to a wire rack to cool completely before frosting.

For the frosting: First, whisk cornstarch and powdered sugar together in a small bowl and set aside. Beat cream cheese on medium speed until smooth and creamy, about 1 to 2 minutes. With the mixer on low speed, gradually add the cornstarch and powdered sugar mixture to the cream cheese until just combined. Pour in the cold heavy cream and beat on medium-high speed for 2 to 3 minutes until the frosting is whipped and creamy. Chill briefly if too soft, then frost the completely cooled cake layers, swirling frosting over the top and sprinkling with the reserved chopped pecans.