Combine grated carrots, brown sugar, and raisins. Set aside for at least 15 minutes.
Meanwhile, Combine the flour, baking soda, salt and cinnamon. Preheat oven to 350 F and grease or spray a 9x9 inch baking pan
Add eggs into the carrot mixture and beat until well combined. Stir in the white sugar, canola oil and vanilla. Stir in the pineapple.
Add the dry ingredients into the wet mixture, stirring until combined. Pour evenly into the prepared pan.
Bake for 45 to 50 minutes until cake tests done with a toothpick. When completely cooled, frost with cream cheese frosting.
Frosting:
Combine butter, cream cheese and vanilla in the bowl of a stand mixer and mix with K beater until completely combined.
Add powdered sugar and beat until combined. Stop the mixer and scrape the sides of the mixer with a spatula a few times through the process.
Switch to a whisk attachment and beat on high speed until light and fluffy.
Frost cake; at this point it can remain at room temperature if serving within a few hours or refrigerated if meant for later. I like to pull the cake out for about a half hour before serving to let the frosting soften a bit.