• Preheat the oven to 350ºF. Cut the parchment paper to fit at the bottom of 2 "6 round cake pans. Grease the pan, then line them with cut-up parchment and grease again.
• In a bowl, combine flour, cinnamon, nutmeg, salt, baking powder, and baking soda. Use a whisk to mix.
• In another bowl, combine brown sugar, granulated sugar, eggs, and canola oil. Mix for a minute or until smooth. Add vanilla, and continue mixing until combined.
• Gradually add the dry ingredients to the wet ingredients, about a third at a time. Mix until incorporated.
• Fold in the carrots, raisins, and chopped nuts until combined. Divide the batter between the prepared pans. Bake for 30-40 minutes or until the toothpick inserted in the middle of the cake comes out clean.
• Cool the cake completely before frosting.

FOR THE CREAM CHEESE FROSTING

• Cream the butter and cream cheese for 2 minutes or until smooth.
• Gradually add the sugar, and continue mixing on low until incorporated.
• Add the heavy cream, turn the speed to high, and keep mixing until smooth and fluffy. Keep the frosting in the fridge while waiting for the cake to cool.
• Spread about 1/4 cup of frosting in the middle of the cake. Then, frost the entire cake. Sprinkle the chopped nuts on the side of the cake.