For the Cake:

• Preheat oven to 350ºF (~176ºC).
• Generously grease two 9-inch baking pans with olive oil.
• Add about ¼ cup of flour to each pan and move the pan around, tapping, to get the pan coated with flour. Tap out the excess.
• In a large bowl, add granulated sugar, brown sugar, and olive oil. Mix with electric mixer. Add eggs and vanilla and beat well.
• Add flour to the bowl and right on top of the flour add in the cinnamon, baking soda, baking powder, and salt. Using a spoon/fork, simply try to mix just the dry ingredients together with a spoon/fork to disperse the ingredients. Then use the electric mixer to incorporate all the ingredients together until just combined. Don’t overbeat.
• Use a spatula/large spoon to stir in carrots, walnuts, and raisins.
• Pour this batter evenly between both cake pans and put the pans in the oven for 30 minutes or until a fork poked through the middle comes out clean.
• Allow cakes to cool completely cool before frosting them so that the frosting doesn’t melt.

For the Frosting:

• In a medium-large bowl, beat together cream cheese and butter using an electric mixer.
• Mix in sugar, vanilla, and salt. Beat well.

Frost the first cake layer with about ⅓ of the frosting. Top with the other cake layer and frost the rest of the cake with the remaining frosting. Enjoy!!