Moist Carrot Cake

2 cups all-purpose flour
1 1/4 cup of brown sugar
1 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 eggs
1 1/2 canola oil
2 cups finely grated carrot
1 cup well-drained crushed pineapple
1 cup flaked dessicated coconut
1/2 cup chopped walnuts
1 cup raisin

Cheese Cream Frosting:
125gm cream cheese - softened, at least take it out from the fridge 30 minutes before working on it
3 tbsp sugar
3 tbsp unsalted butter - softened
3 tbsp orange juice
1 tbsp fresh milk

Method:
1. Beat sugar and eggs until the sugar dissolved. Pour in veggie oil and mix well.
2. Sift together cinnamon powder, all-purpose flour, baking soda and baking powder. Add into the wet ingredient above and mix well.
3. Add in carrots, pineapple, dessicated coconut, raisins and walnuts. Mix well.
4. Pour into a greased baking dish;
5. Bake in a preheated oven at 170 degree C for 50-60 minutes.
6. For Cream Cheese Frosting, cream sugar and butter - add in cream cheese until smooth. Add in orange juice and milk. Spread over the top of cooled carrot cake