Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan with non-stick spray and consider lining it with parchment paper for easy removal.

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

In a larger bowl, beat the eggs and sugar together until fully mixed, then slowly incorporate the vegetable oil and vanilla extract.

Gradually add the flour mixture into the wet ingredients, stirring gently until just combined.

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

Pour the batter into your prepared loaf pan and bake for about 1 hour to 1 hour and 15 minutes or until a toothpick comes out clean.

Once baked, allow the cake to cool in the pan for roughly 10 minutes before transferring it to a wire rack to cool completely.

For the cream cheese frosting, combine softened cream cheese, butter, powdered sugar, heavy cream (or milk), and vanilla in a mixer until smooth and creamy. Adjust with more liquid for your desired consistency.

Once the cake has cooled, generously frost it with the delightful cream cheese topping and add some additional pecans on top if desired.