Step 1

Preheat oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside.

Step 2

In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, eggs and vanilla together on medium speed until smooth, 1 minute.

Step 3

Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.

Step 4

Mix in the flour until just combined.

Step 5

Add in the carrots, pineapple, walnuts, coconut, and raisins and stir until evenly incorporated.

Step 6

Pour batter into the prepared pan.

Step 7

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Step 8

In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed until combined.

Step 9

With mixer on low, slowly add in the powdered sugar.

Step 10

Once incorporated, turn the speed up to medium and mix for 1-2 minutes until smooth and creamy, scraping the sides of the bowl as necessary.

Step 11

Spread the frosting on top of the cooled cake.