Whisk together flour and cinnamon. Add pecans and raisins and stir until well coated. Set aside.
With an electric mixer, beat sugar and oil on medium speed until smooth. Add eggs, one at time, beating until mixed well into batter.
On low-speed, gradually beat in flour mixture.
Stir in grated carrots.
Pour into 2 (9-inch) round cake pans that are well-greased and floured. Gently tap the filled cake pans on the counter to release air bubbles.
Bake in a preheated oven for 40 minutes or until a toothpick inserted comes out clean.
Remove pans and place on a cooling rack for 1o minutes. Remove cakes from pans and continue to cool completely on racks before icing.