Preheat oven to 350°F. Spray three 8-inch cake pans with cooking spray and line the bottoms with a round of parchment paper.
In a large bowl, combine all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, nutmeg, allspice, and salt. Set aside.
In a stand mixer fitted with a paddle attachment over medium speed, beat buttermilk, eggs, pumpkin puree, granulated sugar, brown sugar, coconut oil, applesauce, and grated carrots until combined. Stop and scrape the mixer to incorporate the ingredients. Be sure to scrape the bottom of the mixer bowl.
Turn the mixer speed to low. Add the flour mixture in two parts, mixing until just combined. You should see some dried flour bits. Fold in the raisins, making sure to scrape the bottom of the bowl as you fold. By now the flour should be mostly incorporated into the rest of the batter. Divide the batter evenly among the prepared pans. Bang the pans a few times on your counter to remove air bubbles and even the batter.
Place in the oven and bake for 25-32 minutes or until a cake tester inserted in the center of each cake comes out clean. Remove pans from the oven. Allow cakes to cool in the pans for about 8-10 minutes. Remove cakes from pans and transfer to a wire rack to cool completely before frosting.