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The night before your bake, soak the raisins in the bourbon at room temperature. In the morning, if the raisins have not completely absorbed the whiskey, dump the lot into a small pan and heat over very low flame until raisins are plump and liquid has been absorbed. Cool completely before using.
Preheat oven to 350 F. Spread pecans on baking sheet and toast in oven until fragrant and beginning to brown. This takes just about 5 minutes...be careful because nuts can burn very quickly. Set pan aside to cool, then chop toasted pecans in food processor until fragments are 1-2mm.
Grease and flour 3 round 8" cake pans.
In a large bowl cream together oil, sugar, and brown sugar. Mix in eggs and vanilla extract. Beat til light. Add carrots.
In a medium bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, and clove. Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk. Mix just until no streaks of flour remain. Gently stir in raisins and chopped pecans.
Pour the batter evenly into the prepared cake pans.
Bake for 30 minutes, or just until moist crumbs cling to a toothpick inserted into the center. Do not overbake. Cool pans on rack.
Frost cooled layers with cream cheese buttercream (
). Store in refrigerator.