The Most Amazing Carrot Cake

Preheat oven to 350°F (175°C). Lightly grease three 9-inch round cake pans, dust with flour, and tap out excess, or line bottoms with parchment paper.

In a large bowl, whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 1 tablespoon baking soda, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, and 1 teaspoon salt.

Add 1 cup unsweetened applesauce, 1 cup crushed pineapple, 1/2 cup vegetable oil, 5 large eggs, and 1 1/2 teaspoons vanilla extract. Using a hand mixer, beat on medium speed for 1–2 minutes, until smooth.

Using a rubber spatula, gently fold in 3 cups finely shredded carrots, 2 cups chopped walnuts, and 2 cups golden raisins (if using) until just combined.

Divide the batter evenly among the prepared pans (about 3 cups per pan).

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Allow cakes to cool in the pans for 15 minutes, then turn out onto wire racks and cool completely before frosting.

In a medium bowl, use a hand mixer to beat 16 ounces cream cheese and 1 cup salted butter together for 1 minute, until light and fluffy.

Add 1 teaspoon vanilla extract and mix until combined.

Gradually add 3 - 4 cups powdered sugar, ½ cup at a time, beating between additions until smooth and spreadable.

Frost the completely cooled cake layers as desired.