Grease two 9-inch round cake pans, line the bottoms with baking paper, and grease the tops. Alternatively, grease and flour the bottoms and sides of two cake pans.

Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. In another bowl, whisk together oil, granulated sugar, brown sugar, and vanilla. Add eggs one at a time, whisking until combined. Switch to a large rubber spatula and scrape down the sides and bottom of the bowl, then add dry ingredients in three additions, whisking gently until dry ingredients disappear and batter is smooth. Stir in carrots, nuts, and raisins.

Divide cake batter among prepared cake pans.

Remove the grill plate from the Typhur Dome 2 .

Carefully place the cake pan in the basket. Return the basket to the Typhur Dome 2.

Bake one first, and then repeat this step to bake another one.Temperature: 345 °F Time: 20 minutes

Remove the cake from the Typhur Dome 2. Allow the cake to cool in the pan for 15 minutes before carefully inverting the cake layers onto a cooling rack. Remove from the baking paper and allow to cool completely. If you find that the cake layers are sticking to the bottom of the pan, invert the cake pan and let gravity do its job.

In a large bowl, beat cream cheese with a handheld mixer on medium speed until smooth and creamy, about 1 minute. Beat in powdered sugar and cornstarch. Pour in heavy cream. Beat on medium speed for 2 to 3 minutes, or until frosting is whipped and creamy.

When the cake layers are completely cool, you can use a knife to cut the cake surface flat. Spread frosting on the top of one cake layer and place the second cake layer on top. Spread the remaining frosting on the top of the carrot cake and use a butter knife or small offset spatula to even out the frosting. Leave the sides of the cake unfrosted. Finish by placing a handful of nuts on the top of the cake.