Prepare two (or three, for three skinny layers) 8 or 9-inch cake pans by lightly coating with cooking spray and lining with parchment paper or wax paper.
Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg.
Add the dry ingredients to the wet ingredients and mix until incorporated.
Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean:About 30-40 minutes for two 9'' cake pans or 25-30 minutes for three 9'' cake pans
Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
For the cream cheese frosting:
Beat cream cheese and butter together until smooth. Mix in vanilla. Add powdered sugar, one cup at a time, until the frosting reaches consistency you want. You may not need to add all of the sugar.
To assemble the cake:
Place the bottom layer on a cardboard round on serving plate. Scoop about 1/2 cup of the cream cheese frosting onto the bottom cake layer.
Spread the frosting thinly and evenly over the surface and out to the edge of the cake. repeat with remaining cake layers.
Spread frosting around the sides of the cake, adding more as needed, until it's covered. Use the palm of your hand to cup chopped pecans around the edge of the cake, if desired.