Classic Carrot Layer Cake with Vanilla Cream Cheese Frosting

For the cake

• 1 cup canola, corn, or vegetable oil; more for the pans
• 2 cups (9 oz.) unbleached all-purpose flour; more for the pans
• 2 tsp. ground cinnamon
• 1-3/4 tsp. baking soda
• 3/4 tsp. ground nutmeg
• 3/4 tsp. ground ginger
• 3/4 tsp. table salt
• 4 large eggs
• 2-1/2 cups (8-3/4 oz.) lightly packed, finely grated carrots
• 2 cups packed light brown sugar
• 3/4 cup chopped walnuts, toasted
• 1/2 cup raisins
• 1-1/2 tsp. pure vanilla extract

For the frosting

• 1 lb. cream cheese, softened
• 12 oz. (1-1/2 cups) unsalted butter, softened
• 1 lb. (4 cups) confectioners’ sugar
• 4 tsp. pure vanilla extract
• 3/4 tsp. table salt