Cake:

1. Preheat the oven to 350°F (175°C).
2. Grease two 9” round cake pans and line the bottom with parchment.
3. In a large bowl, whisk the flour, granulated and brown sugars, ginger, cinnamon, fine sea salt and baking soda until well combined. Add nutmeg, if using.
4. In a separate bowl, beat the eggs and vanilla extract. While whisking, slowly stream in the vegetable oil and continue to mix until well blended.
5. Whisk the egg mixture into the flour mixture. If the batter appears dry, add ¼ cup whole milk.
6. Fold in the carrots and pecans until thoroughly combined. Add the golden raisins here, if using. 
7. Divide the batter evenly between the prepared cake pans and bake for 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Let the cakes cool in the pans for 5 minutes, and then carefully invert them onto wire racks, remove the parchment, and let cool completely.

Frosting:

1. In a medium bowl, beat the cream cheese on high speed with a handheld mixer until smooth. 
2. Add the powdered sugar and beat until thoroughly combined.
3. Reduce speed to medium and slowly stream in the heavy cream. Season with salt and continue to beat on high speed until thick and smooth, about 30 seconds.
4. Cover and refrigerate until ready to use.

Assembly:

1. If the cooled cakes have a slight rounded top, carefully slice a thin layer off the top to create a flat surface. 
2. Place half of the frosting in the center of one cake, and spread evenly towards the edge, but leave a 1” border. 
3. Gently place the other cake on top and allow the weight to press the frosting all the way to the edge.
4. Add the remaining frosting on top and spread evenly to the edge. 
5. Top with the pecans, and drizzle with salted caramel or chocolate sauce, if using.