Preheat oven to 350 or 300 to bake at a longer time to control raising if doing a layer cake

Thoroughly grease and flour three 8 inch or two 9 inch cake pans or use a large rectangular cake pan

Grate 1 pound of Carrots and set aside

Mix oil sugar and brown sugar until smooth

Add eggs one at a time and mix

Add vanilla and mix until smooth

In a separate bowl whisk all dry ingredients

Add dry ingredients to boil sugar mixture at medium until just combined scraping bowl at least once

Fold in carrots (nuts raisins and or pineapple optional) at this time by hand

Bake 25 to 30 minutes for three 8 inch pans. Adjust cook time for other options. Cool on wire rack's turnout of pans onto plates after leveling with knife and refrigerate for at least 30 minutes before frosting. May be chilled until the next day if you wish

While your cake is in the oven or when you're ready to frost cream together cream cheese and butter on medium for one minute or until there are no lumps

Add vanilla and salt and mix until combined

On medium low mix in powdered sugar gradually then on medium-high until combined once all powdered sugar has been added

Use water tablespoon at a time too thin or more powdered sugar to thicken your frosting if necessary