For The Cake

• Preheat your oven to 325°F| 160°C. Butter and flour three 9-inch round, 2-inch deep cake pans or use a cooking spray with flour like Baker's Joy spray with flour.
• Whisk together the flour, cinnamon, baking powder, baking soda and salt. Set aside.
• In another bowl, combine the carrots, chopped nuts, coconut and raisins.
• In the bowl of your electrical stand mixer with the paddle attachment, or use a hand mixer, beat the sugar and oil together until smooth. Add the eggs, one at a time, and beat on high speed until the batter is smooth. Stir in vanilla extract.
• Reduce the speed to low, if you are working in a stand mixer, or switch to a rubber spatula if using a hand mixer. Gently stir in the flour mixture. Mix just until combined.
• Fold in the carrot mixture and the crushed pineapple.
• Divide the batter among the baking pans. Bake the cakes for 40-50 minutes or until a toothpick inserted into the center of the cakes comes out clean. The cakes will start to come away from the edges. Transfer the pans to cooling racks and allow to cool for  5-10 minutes. After 10 minutes invert the cakes onto a wire rack and let cool completely before frosting.

For the Frosting

• Using a hand mixer,  beat the cream cheese and butter together until smooth and creamy.
• Gradually add the confectioners' sugar and continue to beat  until smooth. Stir in the lemon juice and vanilla extract.

To Frost the Cake

• Place one layer of cake on a cake plate or a cardboard. Spread a generous dollop of frosting. Place the second layer onto the frosting and continue frosting. Top with the last layer and spread the rest of the frosting over the top and sides of the cake. Finish the top of the cake with swirls of frosting  and garnish with toasted nuts.
• Refrigerate for 30-60 minutes for the best results.
• Storage: You can cover this cake and store in the refrigerator for about 4 days.  Well wrapped, this carrot cake can be frozen for 2-3 months. Defrost in the refrigerator overnight.