Soak raisins in orange juice (good to do for an hour or so before making cake).
Turn oven on to 180 degrees (160 fan).
Add the oil and sugar to a mixer and blend.
Fold in the plain flour and baking powder using a sieve.
Add the cinnamon, ginger, nutmeg and salt. Mix.
Add the eggs one at a time, mixing after each one is added.
Add the carrots, nuts and raisins, with 2 teaspoons of the orange juice marinade. Mix. The batter should be lumpy and not too thick. Have no fear if it looks quite liquidy!
Split mixture between 2 greased cake tins. The wider the diameter the quicker the cake will cook. For a deeper cake with a smaller diameter, extra cooking time will be required.
Bake at 180 degrees for 1 1/4 hours (best in a conventional non-fan oven). Use cake tester and return to oven for further 10 mins if necessary (tin dependent).
Allow cake to cool overnight before frosting.
To make the frosting: Cream the butter and vanilla essence in the mixer until no lumps remain. Gradually add the cream cheese and mix. Add the cream and mix. Fold in the icing sugar. Spread over both cakes and decorate the top half with nuts, raisins and a light dusting of cinnamon.