Fabulous Carrot Cake

1 1/2 cups butter, softened, divided
1 cup packed brown sugar
1 cup granulated sugar
4 eggs
1 can (20 ounces) crushed pineapple, drained
4 cups shredded carrots
1 cup seedless raisins
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 package (8 ounces) cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice

Heat oven to 350 degrees. Grease and flour two (9-inch) round pans. In large bowl, beat 1 cup butter and sugars until light and fluffy. Beat in eggs. Fold in crushed pineapple, carrots, raisins and vanilla.

In medium bowl, stir together flour, baking soda, cinnamon, ginger and salt. Gradually add to pineapple mixture and fold until well-blended. Pour into prepared pans. Bake 35-40 minutes or until toothpick inserted comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely on wire racks.

Beat cream cheese with remaining 1/2 cup butter until smooth. Beat in powdered sugar, lemon peel and lemon juice until smooth. Frost the top of one cake and gently set second cake on top. Frost the rest of the cake, hiding the layers. Garnish with additional crushed pineapple and grated carrots, if desired.
Source: Dole