Preheat your oven to 180 C (350 F) and grease with butter three 8 inch cake pans and line the bottoms with parchment paper, or three 8 inch pans of your choice.

Grate the carrots using the small holes on a box grater.

To a large mixing bowl, add the flour, cinnamon, allspice, salt, baking powder, and baking soda, and whisk together.

In another large mixing bowl, add the brown sugar, sugar, and eggs and beat with an electric mixer until just combined.

Keep the mixer running, medium speed and slowly pour in the vegetable oil.

Add about 1/3 of the flour mixture while still using the mixer, when just mixed in, add another 1/3, repeat until all the flour has been added and mostly mixed in. Stop mixing where there is a small amount of flour not mixed in.

Add the raisins, pineapple, and carrot to the bowl and fold that into the batter.

Pour batter evenly between the pans and smooth out each pan.

Bake for 25-30 minutes or until a fork inserted in the center comes out clean.

Cool the cakes in the pans until cooled. Remove from the pans and cool on wire racks until completely cooled.

Frost with your choice of cream cheese frosting. Decorate the sides with chopped nuts if desired.

Slice, serve, and enjoy.