First, heat your oven to 350 degrees Fahrenheit (175 degrees Celsius). While it’s warming up, get a 9×13-inch baking pan ready by lining it with parchment paper or lightly greasing it so the cake won’t stick.

Next, take a large bowl and whisk together all the dry ingredients: the flour, baking powder, baking soda, cinnamon, nutmeg, and cardamom. Make sure they’re mixed well so the spices are evenly distributed.

In a separate bowl, combine the sugars, applesauce, eggs, and vanilla extract. Whisk these wet ingredients together until everything is smooth and well blended.

Now, slowly add the wet mixture to the dry ingredients. Stir gently and just until everything comes together try not to overmix or the cake might turn out dense.

Once the batter is combined, fold in the grated carrots, pepitas, and raisins if you’re using them. Mix these in until they’re evenly spread throughout the batter.

Pour the batter into your prepared baking pan and spread it out evenly. Place it in the oven and bake for about 40 to 45 minutes. To check if it’s done, insert a toothpick in the center; if it comes out clean, the cake is ready.

When the cake is finished baking, let it cool in the pan for around 15 minutes. After that, carefully transfer it to a wire rack to cool completely before adding any frosting.

While the cake cools, prepare the frosting. Beat the softened cream cheese and butter together in a bowl until the mixture is smooth and creamy. Then, gradually add powdered sugar and vanilla extract, continuing to beat until the frosting becomes light and fluffy.

Once the cake is completely cooled, spread the frosting evenly over the top. Finally, slice the cake into 12 pieces and enjoy your moist, oil-free carrot cake!