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Heat the oven to 350℉. Brush a 13 x 9 x 2 -inch metal cake pan with olive oil and dust evenly with flour, tapping out any excess flour.
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In another bowl, whisk the olive oil, granulated sugar, brown sugar, yogurt, vanilla, and eggs.
Stir in the flour, then add the carrots, pineapple, coconut, and raisins.
Pour the batter evenly into the prepared pan.
Bake the cake for 40-45 minutes, or until golden and the cake springs back when touched in the center.
Cool completely.
For the frosting, by hand or using a mixer, beat the cream cheese with the butter until smooth.
Add the vanilla and ⅓ of the confectioners' sugar and mix until combined.
Add the remaining confectioners' sugar (on low speed if using a mixer), and beat until smooth.
Spread the frosting on the cake using an offset knife or back of a large spoon to create deep swooshes.
Chill the cake to set the frosting before serving.