cake
2 cups sugar
1 â…“ cups vegetable oil
3 extra large eggs
1 teaspoon vanilla extract
2 ½ cups all purpose flour
2 teaspoons cinnamon, ground
2 teaspoons baking soda
1 ½ teaspoons kosher salt
1 cup raisins
1 cup walnuts, chopped
1 cup fresh pineapple, diced
½ cup coconut, shredded
1 pound carrots, grated
frosting
Âľ pound cream cheese, room temperature
½ pound unsalted butter, room temperature
1 pound confectioners sugar
2 teaspoons lemon peel , grated
2 teaspoons lemon juice
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake: 
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting: 
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Alternatively bake in a 13x9 pan for approx 30-40 minutes.
I make it without the raisins
