To prepare this wonderful and richly flavored cake you will need to start by peeling and grating the carrots very finely. Place them in a bowl and add the brown sugar, mix and let stand for an hour. Then drain the liquid created.
In the meantime, remove the skin and the hard inner part of the pineapple, mash it with a fork and strain it through a small-hole strainer.
Now in a very large bowl beat the four eggs, then add the sugar a little at a time and then the seed oil in a trickle. Add the sifted flour and mix, then the cinnamon, salt and baking soda. Last, add the pineapple, walnuts, raisins and carrots. Mix all the ingredients together.Preheat the oven to 350°F (175°C) static. Butter 2 round molds of 20 cm in diameter and pour the mixture into them. Bake for 50 minutes, testing with a toothpick to make sure they are cooked (if they are wet when inserted and removed, continue baking for a few minutes).
Remove the cakes from the oven and let them rest for a few minutes before removing them from the molds, then take them out and let them cool for good. Finally cut into layers about 2-3 cm high.
In the meantime prepare the cream cheese to garnish your cake: in a bowl whip the cream cheese with the softened butter, then add the powdered sugar, a pinch of vanilla and finally the lemon juice. Refrigerate until ready to use.
Arrange a layer of your cake on a serving plate and spread plenty of cream on top. Assemble the cake and top it with the leftover cream cheese. Garnish as desired and chill in the fridge for a few hours. Serve and taste not only its enchanting softness, but also its freshness and magical scents. Enjoy!!!
