For the Cake

1. Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In a large bowl, beat grated carrots, brown sugar, granulated sugar, and eggs with an electric mixer until smooth. Add oil, yogurt, and maple syrup and mix until well combined.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
5. Fold in the chopped walnuts and raisins, if using.
6. Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a skewer inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 15 minutes, then invert them onto a wire rack to cool completely.

For the Frosting

1. In a medium bowl, beat softened butter with 1 cup of powdered sugar until smooth and fluffy.
2. Add the cream cheese in small cubes, one tablespoon at a time, beating until fully incorporated.
3. Mix in the lemon juice and vanilla extract.
4. Beat in the remaining powdered sugar (⅔ cup) until the frosting is smooth, thick, and creamy.

To Assemble

1. Place one cake layer on a serving plate. Spread about 1 cup of frosting over the top, leaving a small border around the edges.
2. Place the second cake layer on top, pressing down gently to adhere.
3. Spread a thin crumb coat over the entire cake and chill for 15 minutes.
4. Apply the remaining frosting evenly over the cake, smoothing the top and sides. Decorate with additional walnuts or shredded carrots, if desired.