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Preheat your oven to 350 F and coat a 9×13 inch baking pan lightly in avocado oil spray.
Whisk together the flour, sugar, baking powder, baking soda and spices. Add the avocado oil, eggs and vanilla extract, continuing to whisk until smooth. Stir in the grated carrots, chopped raisins and pecans, continuing to mix well.
Pour into your baking pan evenly and bake in the oven for 40 to 45 minutes, until golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Once cooled, combine the cream cheese, butter, and vanilla extract in a large mixing bowl and use a kitchenaid or handheld mixer to beat until smooth. Add in the powdered sugar 1 cup at a time, continuing to mix until fluffy and creamy. Spread evenly on top of the cake and enjoy.