Directions

• Cake
• Preheat your oven to 180°C and lightly grease two 9-inch-diameter cake pans. Line bottom of pans with waxed paper.
• In a large mixing bowl beat the eggs and the oil together and then add the blended pineapple. Stir in the flour, sugars, baking soda and cinnamon until just combined. Carefully add the walnuts, carrots, desiccated coconut and raisins and don’t overmix it!

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• Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 50 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
• Vanilla Frosting
• In a standing mixer beat the butter and the sugar for 5 minutes. It needs to look very light! Then add the vanilla extract, beat shortly. Be careful when adding the cream cheese, you should only beat it for a short time like a minute until everything is well combined. Don’t overmix it because then its too runny.
• Place the first cake layer on platter. Spread with  frosting. Top with the second cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. I would recommend to let it chill in the fridge before serving. 
• Cake can be made two days ahead! Serve cake cold or at room temperature.