Preheat oven at 180°C.

Prepare 9x13 inch cake pan by lightly coating with oil and lining with parchment paper on the bottom.

Buttermilk Preparation: In a small bowl, add milk and vinegar. Stir and keep aside for 5 minutes.

In a big bowl, beat the eggs, granulated sugar, brown sugar, oil, buttermilk and vanilla in a large bowl.

In another bowl combine the all-purpose flour, baking powder, baking soda, cinnamon powder, salt and nutmeg.

Add the dry ingredients to the wet ingredients and mix until incorporated.

Fold in the carrots, walnuts, pineapple chunks and raisins just until evenly distributed throughout the batter.

Pour the batter into the prepared pan.

Bake at 180°C for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Serve warm. Enjoy!