Preheat the oven to 350 degrees Fahrenheit (176C). Grease 3 9-inches round cake tin and line the bottom with parchment paper then grease the top of the paper or grease and flour the bottom and sides of the cake tin.

In a medium-size mixing bowl, add flour, baking soda, salt, cinnamon and mix all the dry ingredients together

Add in eggs, and a wet mix of oil, sugars, and vanilla.

Stir in the carrots, nuts, and raisins.

BAKE CAKE : Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off the parchment paper and cool completely. (If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing).

CREAM CHEESE FROSTING : In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.

Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in the cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.

When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. And decorate