• Preheat your oven to 350F.
• Whisk your dry ingredients together in a large mixing bowl. The dry mix consists of cake flour, baking soda, cinnamon, cardamom, nutmeg, and salt.
• Mix the cane sugar, dark brown sugar, vanilla bean paste, and oil in a separate bowl. Add one egg at a time, whisking until well combined each time.
• Using a fine grater, grate the carrots until you have 150 g. Discard any large chunks of carrot you may find.
• Add half of the flour mix to your bowl of wet ingredients and gently mix until slightly combined. Pour the remaining flour and gently fold the mix until just combined so you don't overmix.
• Toss in the shredded carrots, chopped pecans, and raisins, and give it a few more folds to mix it all together.
• Use two 6-inch cake pans sprayed with nonstick spray lined with a parchment cake liner (or cut a piece of parchment to the shape of the bottom of the pan). Fill the pans 1/2 to 2/3 full, depending on how deep your cake pans are.
• Bake at 350F for 20-25 minutes until lightly browned and a toothpick inserted in the center comes out clean.
• Let the baked cakes cool on a wire rack while you work on the frosting. If you are in a rush, you can stick them in the fridge to speed up the process.

Vanilla Cream Frosting

• Cream the softened cream cheese on low for 2-3 minutes using a hand mixer. Using a sieve or fine mesh strainer, sift the powdered sugar as you add it to the bowl of cream cheese. 
• Next, add 1 tbsp of heavy whipping cream and whisk for 2-3 minutes, then check the consistency. If it’s still too thick, add another tbsp to slightly thin the frosting out.
• Spread the frosting over your cooled cake layers and then stack the cake layers on top of one another. Next, sprinkle the coarsely chopped pecans on top.