• Preheat oven to 350 degrees. In a large mixing bowl, beat together oil, sugar, brown sugar, and eggs for 3-4 minutes, until light and fluffy. 
• Add dry ingredients and mix just until combined. Fold in grated carrots and pecans (if using). If you would like to add raisins, add 3/4 cup. 
• Spray cake pans with non-stick cooking spray. Use two 9-inch or three 8-inch cake pans.  It can also make three 9-inch cake layers, although the layers will be thinner. Divide cake batter evenly between the pans. 
• Bake 9-inch cake layers for 28-34 minutes. Bake three 8-inch cake layers for 22-28 minutes or until a toothpick inserted into the center comes out clean.  
• Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.  To help with frosting the cake, place the cake layers in the freezer for at least 30 minutes.

Cream Cheese Frosting:

• Whip softened butter and cream cheese for 3-4 minutes. Scrape the sides of the bowl. Add powdered sugar and vanilla and whip for 1-2 minutes longer. Frost the cake layers with cream cheese frosting.