Preheat oven to 350ºF.
To prepare cake, line bottoms of 2 (8-inch) round cake pans with waxed paper; coat with cooking spray.
Combine oil and next 4 ingredients (through eggs) in a large bowl, stirring well with a whisk.
Separately, combine flour and next 5 ingredients (through nutmeg) in a bowl, stirring well. Alternately add flour mixture and sour cream to sugar mixture, beginning and ending with flour mixture; stir just until combined.
Stir in carrot and 1/2 cup pecans. Divide batter evenly between prepared pans.
Bake cakes at 350º for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes.Remove from pans; cool completely on wire racks.
To prepare frosting, combine butter and cream cheese in a bowl; beat well with an electric mixer. Gradually add powdered sugar to cheese mixture,beating until smooth.
Remove1 1/4 cups frosting; set remaining frosting aside. Add 3 tablespoons pecans, dates and raisins to 1 1/4 cups frosting; stir to combine.
Place one cake layer on a cake plate; top with nut and fruit frosting mixture. Place second cake layer on top.
Spread a very thin layer of reserved frosting mixture over top and sides of cake, taking care not to get crumbs in frosting.
Chill cake and remaining frosting 1 hour. Spread remaining frosting over edges and top of cake.
Cut each kiwi slice in half. Garnish outside edge of cake with kiwi; place pecan halves and cherries in the center of cake.