Preheat oven to 350 degrees F. Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

In bowl whisk together flour, baking powder, baking soda, spices, and salt. Add carrots and toss until they are well-coated with the flour.

In stand mixer beat sugar, brown sugar, eggs yogurt and oil. Add crushed pineapple.

Add dry ingredients gradually. Mix until just combined. By hand, mix in raisins and nuts.

Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center. Cool completely. Frost.

Frosting: In stand mixer, combine the cream cheese and butter on medium until blended. Add the vanilla. On low, add powdered sugar in 4 batches and beat until smooth between each. Chill 10 minutes before using. Alternatively glaze with 1 cup powdered sugar, 1/2 tsp orange rind, 2 tsp orange juice or more.