Preheat your oven to 176°C (350°F). Grease two 23cm (9-inch) round cake pans with cooking spray, line the bottoms with parchment paper, and lightly grease the parchment to prevent sticking.

In a medium mixing bowl, whisk together the flour, baking soda, sea salt, and cinnamon until thoroughly combined.

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

Incorporate the eggs, one at a time, mixing well after each addition.

Gently fold in the dry mixture into the wet ingredients using a rubber spatula.

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

Distribute the batter evenly between the prepared cake pans and bake for 35-45 minutes, or until a toothpick comes out clean.

Let the cakes cool in their pans for 15 minutes, then transfer to wire racks to cool completely.

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

Pour in the heavy cream and beat until whipped and airy. Refrigerate until needed.

Spread frosting on top of the first cake layer and place the second layer on top. Frost the top and sprinkle with chopped pecans.

Chill the cake for at least 30 minutes and serve at room temperature or slightly chilled.