Preheat your pressure cooker to the sauté setting (or set a conventional oven to 350°F/175°C) and grease a cake pan.

In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt.

In a separate bowl, combine yogurt, ground cinnamon, ground nutmeg, vegetable oil, granulated sugar, brown sugar, and vanilla extract, mixing until smooth.

Gradually pour the dry mixture into the wet ingredients, mixing gently until just combined.

Gently fold in the grated peeled carrots and raisins.

Pour the batter into the prepared cake pan.

Place the cake pan in the pressure cooker, adding a cup of water, and set to 'Cake' or 'Manual' for 30 minutes.

Check for doneness with a toothpick; if needed, cook for an additional 5-10 minutes.

Allow the cake to cool for 10 minutes before transferring to a wire rack and topping with cream cheese frosting.