Preheat the oven to 350°F.
Butter a 9-inch round baking pan, then dust with finely ground unseasoned bread crumbs (use flour if you need to substitute).
Grate carrots. (About four large carrots will do the trick.)
In a large bowl, beat oil and sugar. Add eggs one at a time.
In a separate bowl, sift together dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the batter.
Stir in carrots, nuts, and raisins.
Pour batter into pan and bake 40 minutes, or until cake springs back in the center when touched (or doesn't shimmy when you jiggle the pan). The cake will rise up higher than the pan sides and do a kind of muffin-top thing.
Cool 10 minutes in pan, then run a knife around the edge of the pan - this will cut off a little circle of cake - the muffin-top. (So you get to sample it - yum!) Then put a rack over the top and turn the pan upside down. Tap it on the ottom (now the top, of course) and gently raise the pan. Put another rack on the bottom of the cake and tip the whole thing over. Let it cool completely before frosting. Frost with Cream Cheese Frosting