Step 1

Preheat oven to 350 degrees. Grease and flour two 9-inch circle cake pans. Line cake pans with pre-cut parchment paper circles (see photo in post) or cut wax paper into two 9-inch circles and line the pans.

Step 2

Next, make sour milk. Put 1 tsp lemon juice in a measuring cup. Then, fill to ¾ cup with milk. Let sit for 3-5 minutes.

Step 3

In a stand mixer or with a hand mixer, combine sugar, oil, eggs, and milk. Mix well.

Step 4

Add vanilla and mix until combined.

Step 5

Add flour, cinnamon, baking soda, and salt. Mix until combined.

Step 6

Next, fold in the carrots, nuts, coconut, pineapple, and raisins (optional) until evenly distributed throughout the batter.

Step 7

Pour half of the batter into each cake pan.

Step 8

Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean from the center of the cake.

Step 9

Let cool completely before frosting.

Step 10

Combine all ingredients in a mixer and beat until smooth.

Step 11

Next, frost the cake.

Step 12

First, make a crumb layer by frosting a tiny amount on the first layer.

Step 13

Place second cake layer on top and frost, again, a small amount over the whole cake. See picture above.

Step 14

Place the cake in the refrigerator or freezer for about 20 minutes or until frosting is set.

Step 15

Then, take the cake out and use remaining frosting to cover the whole cake.

Step 16

If desired, sprinkle nuts on top of the cake and bottom edge. See picture above.