Preheat oven to 350F (176C).
Line the bottom of two 9-inch round cake pans with parchment paper and grease the top. (You may also grease and then lightly flour the sides and surface of both pans.)
In a medium bowl, beat flour, baking soda, salt, and the cinnamon until well combined.
In a separate bowl, mix the sugars, oil and vanilla.
Add in eggs, and then beat one at a time, until mixed.
With a rubber spatula, scrape the sides and bottom of the bowl.
Gently add in the dry ingredients in 3 measures, stirring until the batter is smooth.
Add in the carrots, nuts, and raisins.
Distribute the batter equally into the arranged cake pans.
Bake for about more or less 40 minutes until the cake tops are springy or when a toothpick inserted comes out clean.
Let the cakes sit to cool for 15 minutes then remove from the racks. Don’t forget to peel off the parchment paper.
In a large bowl, whisk cream cheese with a handheld mixer for about 1 minutes until creamy.
Add and then beat ¼ cup powdered sugar one at a time until fluffy.
Beat in the cream for 1 minute on medium speed.
Refrigerate in an airtight container until the cake is ready to be frosted.
Once the cakes are cool, frost over one cake layer’s top, and then gently stack the remaining cake layer on top.
Use the remaining frosting to decorate the topmost of the cake, leaving the sides unfrosted.
Finish off by sprinkling almond nuts on top.
If the cake layer is stuck to the bottom, turn the cake pans upside down and wait for a few minutes until gravity releases them naturally.