1-First, set your oven to 350°F and get two 9-inch round cake pans ready by greasing them and lining with parchment paper.

2-In one bowl, whisk together the flour, baking soda, salt, and cinnamon to mix them evenly.

3-In another bowl, whisk the vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.

4-Next, add the eggs one at a time to the wet mixture, blending well after each addition.

5-Combine the wet and dry ingredients gently, then fold in the grated carrots, chopped pecans, and raisins for that extra crunch and flavor.

6-Divide the batter between the pans and bake for 35 to 45 minutes, checking if the tops spring back when pressed or a toothpick comes out clean.

7-After baking, let the cakes cool in the pans for 15 minutes before moving them to wire racks.

8-For the frosting, whisk the cornstarch and powdered sugar together first.

9-Beat the cream cheese until smooth, add the sugar mixture gradually, then mix in the cold heavy cream until creamy.

10-Once the cakes are cool, frost them and top with chopped pecans.