Carrot Cake

1. Preheat the oven to 350F/180C and grease one 9-inch cake pan.
2. In a medium bowl whisk together the flour, baking soda, baking powder, salt, and spices then set aside. 
3. In a large bowl whisk together the melted butter, oil, sugars, eggs, and vanilla extract. Make sure to whisk until no trace of the egg is left behind. 
4. Whisk in the shredded carrots and crushed pineapple then gently fold in the dry ingredients and roasted nuts and raisins and coconut if using. 
5. Pour the cake batter into the prepared pan and bake for 25-30 minutes. As always check with a toothpick for any wet batter or gently press the center of the cake to see if it bounces back. Let cool completely before frosting cake.

Cream Cheese Frosting

1. In a large bowl cream together the softened cream cheese and butter with a handheld electric mixer or in the bowl of a stand mixer. 
2. Add in the confectioner's sugar, buttermilk powder, vanilla bean paste, and heavy cream. Mix on low until all of the powdered sugar is combined then mix on high for 2-3 minutes. 
3. Spread on top of the cooled carrot cake and decorate with crushed nuts, coconut, and raisins. 
4. Store leftovers in the refrigerator for up to 5 days.