For cake:

2 cups granulated sugar

1 cup canola oil

4 whole eggs

1 Tablespoon Vain Vanilla extract

2 cups all-purpose flour

1/2 teaspoons salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ginger

1/2 teaspoon  ground cardamom

2 cups grated carrots

1 cup golden raisins

For Icing:

1 stick unsalted butter, softened

1 package (8 Oz) cream cheese

1 pound powdered sugar

2 teaspoons Vain Vanilla extract

1 Tablespoon lemon zest

1 Tablespoon fresh lemon juice

Mix together the sugar, oil and eggs in a large bowl. In another bowl, sift together flour, salt, baking powder, baking soda and spices. Add dry ingredients to first mixture and combine.  Add carrots and golden raisins and mix well. Pour into a greased and floured pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 minutes (sheet cake) to 50 minutes (Bundt pan) minutes, depending on the pan you use. A toothpick should come out clean when it's ready.

Cool completely before frosting the cake.