Preheat oven to 350F. Line two 9 inch round cake pans with parchment paper and grease with oil over the top.
Combine all the dry ingredients in a large bowl (oat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ground cloves, ground ginger, dark coconut sugar, and golden coconut sugar.)
Combine wet ingredients (maple syrup, apple sauce, coconut oil, vanilla extract, and eggs) in another medium bowl.
Add wet ingredients to dry ingredients and mix until thoroughly combined. Let the mixture stand for 10 minutes, add in walnuts, shredded carrots, and raisins. Spread mixture evenly between the two cake pans.
Bake for 34-45 minutes or until fully set (an inserted toothpick comes out clean.)
Let cool entirely on a cooling rack (the parchment paper will make it easier to turn the pan over on the cooling rack and let the cake come out onto the cooling rack.) Frost one cake, layer the next one on top, and finish frosting.