To Make the Cake:

1. PREP: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees.Grease three 9-inch x 2 inch cake pans, line with parchment paper, and then grease the parchment paper. The parchment paper helps the cakes release easily from the pans. Set aside.
2. STIR ADD-INS: Stir together the carrots, chopped nuts, coconut, and the raisins. Set aside.
3. MIX DRY INGREDIENTS: In another bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
4. BEAT SUGAR AND OIL: Using a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth.
5. ADD EGGS: Add the eggs one at a time, and continue to beat until the batter is even smoother.
6. ADD FLOUR MIXTURE: If you are working in a mixer, reduce the speed to low. If you’re mixing by hand, switch to a large rubber spatula, and gently stir in the flour mixture — mix only until the dry ingredients disappear.
7. STIR IN CARROT MIXTURE: Just as gently, stir in the carrot mixture.
8. BAKE: Divide the batter evenly among the three baking pans and place the pans into the oven. Bake the cakes for 40 to 50 minutes, or until a knife inserted into the centers of the cakes comes out clean. Make sure to rotate the pans at the midway point.
9. COOL: Transfer the pans to cooling racks and cool for 5 minutes. Turn out the cakes onto the racks to cool to room temperature. The cakes must be cooled completely before frosting.
10. STORAGE: Once the cakes are cool, they can also be wrapped tightly and kept at room temperature overnight or frozen for up to two months. Make sure to thaw before frosting.

For the Frosting:

1. BEAT CREAM CHEESE AND BUTTER: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy.
2. ADD SUGAR AND LEMON JUICE: Gradually add the sugar and continue to beat until velvety smooth. Beat in the lemon juice (or the extract).
3. ADD COCONUT (OPTIONAL): If you’d like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
4. FROST: To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate.If you’ve added coconut to the frosting, generously cover the first layer with half of the coconut frosting. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top and the sides of the cake, if you want.
5. DECORATE: Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Add flowers or any other decorations, as desired.
6. SERVE: Place the cake in the refrigerator for 15 minutes, just to set the frosting. And serve.