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1. Lightly grease two 8- by 2-in round cake pans. Dust the pans with flour, knocking out the excess. Heat oven to 350 degrees.
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2. Sift together the flour, sugar, baking soda, baking powder, salt and spices into a large bowl. Make a well in the center and add the eggs, oil, and vanilla extract.
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3. Using a mixer on low speed, beat the liquids briefly in the well, then blend the entire batter on low speed just until evenly mixed.
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4. With a spatula fold the carrots, walnuts, and raisins into the batter between the cake pans, smoothing it with a spoon.
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5. Bake the cakes on the center oven rack for about 25 minutes, until toothpick inserted in the center comes comes out clean. Cool the pans for 10 minutes, then run a butter knife around the edges to loosen them.
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6. Remove each cake from its pan by inverting pan. Then slowly lift the pan from the cake. Let the cakes cool completely (at least 1 hour) before icing them.
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7. ICING: Use a mixer, beat the cream cheese and butter in a bowl until smooth. Blend in the vanilla extract.
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8. Add the confectioners' sugar, 1 cup at a time, beat until smooth and fluffy after each add. Save about 2/3 cup of the icing. Cover and chill.
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9. Place the first cake layer on a serving plate. Smooth a layer of the icing over the top. Then the crushed pineapple over the icing.
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10. Place the second layer on top of first, then ice cake. Gently pat coconut onto all sides of cake.
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11. Finally, dye some of the reserved frosting orange and the rest green. Use a bag to pipe carrots on top of cake. Store cake in the refrigerator until serving it, let sit at room temp for 20 mins before slicing.
