Step 1

Heat the oven to 350°F.

Step 2

Prepare two 8-inch round baking pans. (Can also do three 7-inch round cake pans) Butter pans generously or spray with baking spray.

Step 3

Beat the sugar, oil, vanilla, and eggs in mixer until it is a light yellow, about 3 minutes.

Step 4

In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt. (Double sifting is recommended)

Step 5

With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined. (Can also mix by hand!)

Step 6

Remove bowl from mixer and fold in the raisins, nuts, carrots, and pineapple.

Step 7

Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out mostly clean. A few crumbs are what you want for a MOIST cake!

Step 8

Allow the cakes to cool completely on a wire rack.

Step 9

Place room temperature butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes on medium until fully incorporated.

Step 10

Add powder sugar, one cup at a time, until frosting is light and creamy. Whip cream cheese frosting for 3-5 minutes or until light and fluffy.

Step 11

Cover cake in frosting.