Heat oven to 350F. Line an 8” x 3” round cake pan with a circle of parchment paper cut to just the size of the bottom of your pan.
Soak the raisins with 2 Tbsps water for a few minutes. Drain and set aside.
In a large bowl, whisk together the oil, sugar and eggs. Add flour, baking soda, baking powder, spices and salt and mix until just combined. Switch to a spatula and fold in the carrots, pistachios and golden raisins.
Pour batter into prepared cake pan. Bake for 35-40 minutes. Remove the pan from the oven and allow the cake to cool completely before unmolding.
Cream Cheese Frosting
Cream cheese, butter and powdered sugar with a stand mixer fitted with the paddle attachment or with a hand-held mixer until smooth. Spread onto cooled and unmolded cake and sprinkle with pistachios.