FOR THE CAKE

1. Preheat the oven to 350 degrees. Line an 8×8 square baking pan with parchment paper and spray liberally with cooking spray.
2. Whisk together flour, baking powder, baking soda, cinnamon, allspice, nutmeg and salt in large bowl; set aside.
3. Shred carrots using large holes of box grater. Transfer carrots to bowl and set aside.
4. In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds.
5. Reduce mixer speed to medium and with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil).
6. Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer.
7. Turn off mixer and stir in carrots and dry ingredients, pecans and raisins by hand until incorporated and no streaks of flour remain.
8. Pour into prepared pan and bake until toothpick inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. If you love instant read thermometers like I do, the internal temperature of your cake should be around 205. Cool cake to room temperature in pan on wire rack, about 2 hours.

FOR THE FROSTING

1. Mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed.
2. Add sifted confectioners’ sugar and mix until very fluffy, about 1 minute.
3. If you want smooth frosting, it is super important that the butter and cream cheese are softened and the powdered sugar is sifted.