Preheat your oven to 176°C (350°F). Grease and line two 9-inch round cake pans with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined.

In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.

Add the eggs one at a time to the wet mixture, whisking after each addition.

Gradually fold the dry ingredients into the wet mixture until just combined.

Carefully fold in the grated carrots, chopped pecans, and raisins until evenly distributed.

Divide the batter between the prepared cake pans. Bake for 35 to 45 minutes or until a toothpick comes out clean.

Let the cakes cool in the pans for 15 minutes before transferring to wire racks to cool completely.

In a mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar and cornstarch, mixing until combined.

Pour in heavy cream and whip until light and fluffy.

Place one cooled cake layer on a serving plate, spread a layer of frosting, then stack the second layer and frost the top and sides.

Refrigerate the frosted cake for at least 30 minutes before serving.