Preheat the oven to 350 degrees. Spray the cake pan with coconut oil to prevent sticking.
Shred washed and peeled carrots.
Add all dry ingredients to a large bowl and whisk to blend.
Add wet ingredients and shredded carrots to a medium bowl and mix well. Add raisins and nuts, mix.
Pour the wet ingredients into the dry ingredients and mix. Don't overmix the batter.
Bake the cake in the oven.
When the cake layers are finished. Let them cool on a cooling rack.
Add the frosting ingredients to a mixer (except the coconut) and mix until thick and creamy.
When the cake is cooled. Add a layer to a plate and add a little frosting on top of that layer. Top with the next layer and repeat until you get to the last layer. Add frosting to the top and then sprinkle with unsweetened coconut. (Feel free to frost the sides if you would like!)
Use dairy-free cream cheese to make this recipe dairy-free!