Preheat oven to 350 degrees. Coat two 9-inch round cake pans with nonstick spray, line the bottom with parchment paper, then coat the top of the paper with nonstick spray (we call this "spray-paper-spray").
In a medium bowl, sift together flour, baking soda, cinnamon, and salt. Set aside.
In a standing mixer fit with the paddle attachment, or in a medium bowl by hand, beat together oil, granulated sugar, brown sugar, and vanilla. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Add the flour mixture in batches, about 1 cup at a time, stirring well after each addition. Stir in carrots, raisins, and pecans. By hand, scrape the bottom of the bowl with a rubber spatula to ensure all ingredients are incorporated.
Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, about 35 to 45 minutes.
Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.