In a bowl, sift together the flour, cornstarch, baking soda, baking powder, cinnamon, and salt.
In another bowl, beat the eggs with the brown sugar, granulated sugar, yogurt, and lemon zest.

Gradually beat in the oil. Add the flour mixture and mix well.
Stir in the grated carrot, raisins, and walnuts until well combined.

Preheat the oven to 350°F (176°C).
Grease a baking pan with a little oil or butter. Pour the batter into the pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool until just warm before removing it from the pan.

FROSTING
In a bowl, beat the butter until creamy.
Add the cream cheese and beat well.
Add the powdered sugar and vanilla extract, and beat until smooth and creamy.

Once the cake is completely cool, cover it with the frosting.
Press chopped walnuts onto the sides of the cake.
Toast the shredded coconut in a skillet and sprinkle it over the top of the cake.

DECORATION
In a small saucepan or skillet, combine the grated carrot with the water and sugar. Bring to a boil, then reduce the heat and cook the carrot slowly until all the liquid has evaporated. Let cool. Once cooled, form small balls with the carrot and use them to decorate the top of the cake.

Recommendation: Refrigerate any cake that hasn’t been eaten within 2 hours to prevent bacteria growth, especially if it has a cream or cheese-based frosting like this one.