Preparation

• Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal later.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well blended.
• In a separate bowl, whisk the vegetable oil, granulated sugar, brown sugar, and vanilla extract together. Add the eggs one by one, whisking after each to ensure they're fully incorporated.
• Using a large rubber spatula, gently incorporate the dry mixture into the wet ingredients in three parts until the batter is smooth and thick. Then, mix in the grated carrots, pecans, and raisins.
• Divide the batter evenly between the prepared cake pans. Bake for 35 to 45 minutes, or until a toothpick inserted comes out clean.
• Allow the cakes to cool in the pans for 15 minutes, then turn them out onto cooling racks and let them cool completely.
• In a medium bowl, whisk or sift together the cornstarch and powdered sugar and set aside for the frosting.
• In a large bowl, beat the cream cheese on medium speed until smooth and creamy.
• Gradually add the cornstarch and powdered sugar to the cream cheese, mixing until combined.
• Pour in the cold heavy cream and beat until whipped and creamy.
• Frost the top of one cooled cake layer, then place the second layer on top and frost the top.
• If desired, sprinkle chopped pecans on top for decoration.