Preheat the oven to 350ºF (180ºC). Lightly grease a 10-cup non-stick Bundt pan, or two 8-inch (20-cm) round cake tins with baking spray. If using round cake tins, line each tin with a parchment paper circle cut to fit. Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, whisk together the sugar, eggs, melted butter, vegetable oil, and vanilla until smooth.
Use a fine mesh sieve to sift the flour into the bowl. Add the cardamom, baking soda, cinnamon, and salt to the bowl. Use a rubber spatula or wooden spoon to gently stir everything together until the flour is about halfway mixed in.
Add the grated carrots, crushed pineapple, and raisins (if using) to the bowl. Continue to gently stir everything together until the carrots and pineapple are well distributed, and the flour is just mixed in. A few streak of flour are ok!
If using a Bundt pan, use a measuring cup to scoop the batter into the pan then smooth the top with your rubber spatula. If using round cake tins, divide the batter evenly between the two tins and smooth the top (each amount of batter in the two tins should weigh approximately 750g).
Place the tin(s) on the prepared baking sheet and bake the cake(s) for 37 to 40 minutes, or until the top springs back when gently pressed with a fingertip, and the edges are pulling away from the sides of the tin.
Remove the cake(s) from the oven and place it (them) to cool for 10 minutes on a wire rack, before carefully flipping from the tin(s) onto the wire rack. Cool the cake(s) completely before icing or decorating.