• Position oven Rack in the middle of the oven.

  Preheat oven to 180 degrees C.
• Grease two 9-inch round cake pans and line the bottom with parchment paper. Grease the top with butter.
• In a medium bowl whisk together flour, baking soda, salt, cinnamon until blended well.
• In a separate bowl, whisk together vanilla, oil, granulated sugar and brown sugar.
• Whisk in the eggs one at a time.
• Stir in the carrots, nuts and raisins.
  
• Divide the cake batter equally into the prepared cake pans.
• Bake until a toothpick inserted in the centre of the cake comes up clean. This will take roughly 35 to 45 minutes.
• Cool the cakes for 15 minutes. Carefully turn the cakes onto a cooling rack, removing the parchment paper and then leaving the cakes to cool completely.

Cream Cheese Frosting

• In a mixing bowl, whisk the cream cheese with a handheld mixer on medium speed until smooth and creamy, do this for about 1 minute.
• Whisk in the powdered sugar. Sifting the powdered sugar over the cream cheese to remove any lumps.
• Whisk in powdered sugar a 1/4 cup at a time until combined.
• Pour in the double cream. Whisk on medium speed for 2 to 3 minutes until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
• When the cake layers are completely cool, frost the top of one cake layer and place the second cake layer on top.
• Add the remaining frosting to the top of the carrot cake and use a butter knife or a small spatula to spread the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.