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Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until combined.
In another bowl, mix vegetable oil and eggs until smooth. Gradually add dry ingredients to wet, stirring until just combined.
Fold in grated carrots, crushed pineapple, walnuts, and raisins (if using).
Divide batter evenly between pans and smooth tops.
Bake for 25–30 minutes, or until a toothpick comes out clean.
Cool cakes in pans 10 minutes, then transfer to racks to cool completely.
Prepare the Frosting:
Beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, mixing until fluffy. Stir in vanilla extract.
If too thick, add milk to reach desired consistency.
Assemble the Cake:
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