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Preheat the oven to 350°F. Grease and flour two 8-inch cake pans and set aside.
Mix the wet ingredients: In a large bowl, combine the carrots, pineapple, coconut, raisins, sugar, vegetable oil, eggs, and vanilla extract.
Combine the dry ingredients: In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until well combined.
Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
Prepare the frosting: Whip the butter and cream cheese until light and fluffy, about 4 minutes. Add the vanilla extract, salt, and powdered sugar, and whip to combine, about 2 minutes more.
Assemble the cake: Place the first cake layer on a plate and top with about one-third of the frosting. Add the second layer and use the remaining frosting to cover the top and sides of the cake.