Let’s dive into the process of making this delicious cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, beat the eggs, then add the vegetable oil and vanilla extract. Mix until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the grated carrots, crushed pineapple, walnuts, and raisins until evenly distributed.
6. Pour the batter evenly into the prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Meanwhile, prepare the frosting by beating the cream cheese and butter until smooth and creamy.
10. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.
11. Once the cakes are cool, spread a layer of frosting on top of one cake, stack the other cake on top, and cover the entire cake with the remaining frosting.

Remember, baking is all about patience and following your senses, just like my abuela taught me. The aroma of cinnamon and nutmeg filling your kitchen is sure to evoke a sense of warmth and comfort.