Preheat the oven to 350℉. Spray 2 9-inch cake pans with nonstick cooking spray and set them aside.

Place the vegetable oil, ¾ cup sugar, and brown sugar into a large bowl. Beat together using a hand mixer for 3-4 minutes.

Add the eggs and vanilla to the oil and sugar mixture and mix until combined. Set aside.

In a separate large bowl, add the flour, baking soda, salt, cinnamon, and nutmeg. Whisk together until combined.

Using a spatula, fold the dry ingredients into the wet ingredients. Once the wet and dry ingredients are fully combined, fold in the shredded carrots and raisins.

Divide the batter between the 2 cake pans. Bake for 35-45 minutes or until a toothpick comes out clean. Make sure not to over bake.

While the cakes are baking, prepare the candied walnuts. Place a large pan over medium/high heat. Add the remaining ¾ cup of sugar to the pan. Stir with a spatula until the sugar is melted. Once the sugar has melted into a syrup add the walnuts and fold the walnuts into the sugar.

Once the walnuts are completely coated, transfer the walnuts to a plate and allow them to cool.

Remove the cakes from the oven. Let them rest for 10-15 minutes and then remove them from the cake pans. Place them on a cooling rack to cool or place them in the refrigerator to cool quickly.

When the cakes have cooled, it's time to frost. Place one cake round on a plate or a cake stand. Spread a thick layer of cream cheese frosting over the top of one round. Then place the other cake round on top of the cream cheese frosting. Using a piping bag or spatula spread another thin layer of frosting on top of the second cake.

Spread or pipe more frosting to fill the holes between the two cakes. Place the cake in the refrigerator for at least 10 minutes.

Take the cake out of the fridge and frost with the remaining frosting. Using your hand press the candied walnuts up onto the bottom of the cake.

Serve immediately.