Preheat your oven to 350°F (175°C). Prepare a 9×5 loaf pan: spray it with non-stick cooking spray and line it with parchment paper for easy release.

In a mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt until well combined.

In a large bowl, beat together the eggs and granulated sugar until blended. Stir in the vegetable oil and vanilla extract, mixing until the oil is fully integrated.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Using a spatula, gently fold in the grated carrots, raisins, and crushed pecans until evenly distributed.

Pour the batter into the prepared loaf pan and bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely.

For the frosting, beat the cream cheese, softened butter, powdered sugar, heavy cream (or milk), and vanilla extract in a mixer until smooth. If you prefer a thinner icing, add a bit more cream or milk.

Frost the cooled carrot cake, and if you like, sprinkle some extra pecans on top. Enjoy!