Preheat your oven to 350°F (175°C).

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

In a separate bowl, beat together the sugar, vegetable oil, and eggs until smooth.

Add the dry ingredients to the wet ingredients and mix until just combined.

Fold in the grated carrots, chopped walnuts, and raisins.

Grease two 9-inch cake pans and divide the batter evenly between them.

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.

While the cakes are cooling, make the cream cheese frosting.

In a large bowl, beat together the butter and cream cheese until smooth.

Gradually add in the powdered sugar and vanilla extract, and beat until the frosting is smooth and creamy.

Once the cakes are completely cool, place one cake layer on a cake plate or stand.

Spread a layer of frosting on top of the cake layer.

Place the second cake layer on top of the first, and spread another layer of frosting on top.

Use the remaining frosting to cover the sides and top of the cake.

Serve and enjoy!