Preheat oven to 350°F and prepare a 9” nonstick cake pan that has taller sides (like you’d use for a cheesecake) with baking spray and a parchment round . In a large mixing bowl, add the brown sugar, white sugar, oil, sour cream, eggs and vanilla, then beat together with a whisk until the mixture is smooth and well-combined. Set aside.

In a separate medium mixing bowl, add the flour, baking powder, salt, cinnamon, ginger, allspice, cloves and nutmeg. Whisk until well combined, then pour the dry mixture into the wet mixture and whisk together until smooth. Finally, add the raisins and fold them into the batter.

Pour the batter into the prepared pan, then place into the oven to bake for 35-45 minutes, or until an inserted toothpick comes out clean. Allow to cool completely before frosting.

In a large saucepan over medium heat add sugar and water. Stir occasionally until the sugar has dissolved and the mixture begins to boil.

Once the mixture begins to boil turn the heat up to medium-high and allow the mixture to boil, ensuring not to stir it, until it turns amber in color (stirring the mixture will cause crystallization, so refrain from stirring).

Once the mixture has become amber in color, add the cubed butter and mix very vigorously to combine. (Be careful, however, because the mixture will bubble and rise up rapidly when you add the butter). If the butter seems to be separating from the caramel, remove it from the heat, then whisk vigorously until it comes together.

Next, carefully add in the heavy cream (it will bubble rapidly again), vanilla, and salt. Whisk until smooth and well-combined. Remove the caramel from the heat, allow to cool for 5 minutes, then cover tightly, and allow to cool to room temperature before using. (Makes 1 cup)

Add butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy.

Turn the stand mixer to low and slowly add the confectioners sugar. Beat until completely incorporated, then add in the salted caramel and vanilla. Beat until well-combined and fully incorporated.

Spread the buttercream over the top of the cake, then drizzle with additional caramel, and serve.