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- Preheat the oven to 350 degrees. Spray a 9×13 pan with nonstick spray.
- Mix the butter and sugars until it looks like wet sand.
- Drain the pineapple, saving the juice for later. Add the crushed pineapple, eggs, sour cream, and vanilla to the butter and beat again.
- Stir together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Slowly add it to the wet mixture until mixed in.
- Add the grated carrots, coconut, and raisins and stir gently. Pour into the prepared pan.
- Bake fo 35-38 minutes, or until a toothpick inserted in the center comes out with a few crumbs on it. Remove and let cool.
- Beat the cream cheese and salt until creamy. Add the pineapple juice and beat again.
- Slowly add the powdered sugar until it is all mixed in. Beat on high speed for 1-2 minutes longer.
- Spread over the cooled cake and top with the shredded coconut. Add the toasted coconut for some color.
- Cut into 24 squares and add a carrot candy to each piece. Store in a tightly sealed container in the refrigerator for 3-4 days.
