Preheat the oven to 180°C. Grease and line a 20 cm round cake tin with parchment paper.
In a large mixing bowl, combine 250 grams of grated carrots, 200 grams of maida (all-purpose flour), 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of cinnamon powder, and a pinch of salt. Mix well.
In another bowl, whisk together 150 grams of powdered sugar, 100 ml of vegetable oil, and 2 large eggs until smooth and creamy.
Gradually add the wet ingredients to the dry ingredients, mixing gently until well combined.
Fold in 50 grams of chopped walnuts and 50 grams of raisins.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat 100 grams of softened cream cheese, 50 grams of softened unsalted butter, and 100 grams of powdered sugar until smooth and creamy. Spread the frosting evenly over the cooled cake.
Garnish with additional chopped walnuts or grated carrots, if desired.