Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, beat granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, then stir in vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in grated carrots, walnuts, and raisins.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

To make the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.

Once the cakes are completely cool, spread a layer of frosting on top of one cake, place the other cake on top, and spread frosting over the top and sides of the cake.