1 cup packed brown sugar
1 cup granulated sugar
4 eggs
1 (20 ounce) can crushed pineapple, well 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 (8 ounce) package cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
Beat 1 cup butter and sugars until light and fluffy in large bowl. Beat in eggs. Beat in crushed pineapple, carrots, raisins and vanilla. Stir together flour, baking soda, cinnamon, ginger and salt in medium bowl. Gradually add to pineapple mixture and beat until well blended. Pour into 2 9-inch greased and floured cake pans. Bake at 350 degrees F 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 juice until smooth. Spread frosting over cakes. Garnish with additional crushed pineapple and grated carrots, if desired.