Step 1

Preheat the oven to 350 °F.

Step 2

Make the carrot cake batter. Using an electric mixer, beat together the granulated sugar, brown sugar, and eggs on medium-high speed until well combined, about 1 minute. Reduce the speed to medium and slowly pour in the oil. Increase the speed to medium-high and beat an additional 1 minute, until the batter has lightened in color. Turn the mixer to low and mix in the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger, until just combined and no large streaks of flour remain. Stir in the shredded carrots, pecans (if using), and raisins (if using).

Step 3

Make the cream cheese swirl filling. Using a separate bowl, beat the cream cheese on medium speed using an electric mixer until smooth and creamy, about 1 minute. Add in the sugar, egg, and vanilla extract. Turn the mixer to high and beat for an additional 2 minutes until all ingredients are combined.

Step 4

Bake the cake. Grease and flour a 12-cup bundt pan. Pour half the batter, then spread an even layer of the cream cheese filling on top of the cake batter. Pour the remaining batter into the prepared pan and bake until a tester inserted into the center of the cake comes out clean, 60-65 minutes. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Step 5

Make the frosting. While the cake cools, make the frosting. Combine cream cheese, milk, and confectioners' sugar in a bowl and beat with an electric mixer until smooth. Use a spatula to spread the frosting on top of the cooled cake and decorate with pecans, if desired.