Butter and flour the ramekins and use parchment paper to line the bottom of each round cake pan. Butter and flour the pans.
In a medium bowl, mix the flour, baking powder, baking soda, cinnamon and salt.
In a separate bowl combine carrots, nuts, coconut and raisins.
Using a stand mixer, beat sugar and oil together until smooth.
Add in the eggs one by one and continue to beat in each egg.
Reduce the mixer speed to low and add in the flour mixture a little at a time. Mix in only until it is combined.
Gently mix in the carrots, walnuts, coconut and raisins until combined and then divide the batter among the ramekins, leaving a little space to allow the cake to rise. Divide the remaining batter evenly in the cake pans.
Place cake pans and ramekins on a sheet pan and bake ramekins for 35 minutes and cakes for 40 minutes. Use a cake tester to check if done.
Once the cakes in the ramekins have cooled, add a generous dollop of the cream cheese frosting on one side of the cake.
Let cool and then run a knife around each cake and place on cake stand inverted. Top with icing and spread just to the edge. Place the second cake on top, inverted and use the remainder of the cream cheese frosting on just the top. Sprinkle the rest of the nuts on top.
I cut a round the size of the cake pan and traced a heart from a cookie cutter to make a design on the top of the cake.