This has been in my family for I don't even know how many years. Very happy to share with all of you. ENJOY! (I thought that I had lost this and about died, turned the house upside-down to find it....putting it on here for safe keeping!!!)
In large bowl, beat oil, flour, sugars, eggs and vanilla.
Add and mix in cinnamon, nutmeg, soda and salt.
Mix in carrots.
Fold/mix in pecans and raisins.
Pour batter evenly into greased and floured 9" cake pans.
Bake in 350° oven for 50-55 minutes til toothpick comes out clean.
Cool 5-10 minutes, turn out onto rack to cool completely.
Beat ingredients til smooth.
Place 1 cake onto plate, frost top. Place second cake on top, frost sides and top of cake.
I store this in my airtight tupperware cake thingy in the refrigerator.
Variation: Spread a layer of apricot preserves between cake layers instead of cream cheese frosting. Then assemble cake and frost sides and top as usual. This takes about a 1/4-1/3 cup apricot preserves.