Directions

• Preheat the oven to 325 degrees Fahrenheit. Grease a 9 x 13-inch baking pan with vegetable oil spray. If you plan to serve the cake outside the pan, I suggest to line it with parchment paper for an easier release.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, allspice, cardamom, cinnamon, ginger, and nutmeg.
• In a stand mixer fitted with the whisk attachment, combine the brown sugar, vegetable oil, and eggs and mix on medium for about 3 minutes until light in color. Fold in the flour mixture in 3 batches, scraping down the sides of the bowl as needed, until fully combined and smooth after each addition.
• Fold in the carrots, pineapple, walnuts, and raisins. Transfer the batter to the prepared baking dish. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Set the dish on a wire rack to cool completely, about I½ hours.
• In the meanwhile, make the brown sugar cream cheese frosting. In the clean bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter on high until smooth, creamy, and fully combined, about 3 minutes.
• Add the brown sugar, vanilla, and salt and mix on low until the brown sugar is fully incorporated, about 30 seconds. With the mixer running on low, gradually add the confectioners’ sugar and mix, scraping down the sides of the bowl as needed, until fully incorporated, about I minute. Increase the speed to high and beat until soft peaks form, about 2 minutes.
• Spread the frosting evenly across the top of the cake. Slice and serve.