To Prep the Raisins:

1. Place raisins and cinnamon stick in a small bowl. 
2. Bring water to a boil.
3. Pour water over raisins. Allow the water to plump the raisins for 35-40 minutes. Drain raisins and set aside to cool to room temperature..

To Make the Batter:

1. Preheat oven to 325°F.  It is highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the finished product.
2. In a medium bowl, sift together the flour, baking soda, kosher salt, cinnamon, ginger, and cloves. 
3. Place the room temperature butter, cream cheese, and coconut oil (if using) in a large mixing bowl, or the bowl of your stand mixer.  Mix on low speed until smooth.
4. Slowly add the granulated sugar and brown sugar and mix on medium speed until the mixture is light and fluffy.  
5. Add eggs, one at a time, mixing each egg until it’s fully incorporated before adding the next egg.  Scrape the bowl as needed to ensure even mixing.
6. Add vanilla extract and mix until thoroughly combined.  
7. Add half of the flour mixture and mix on low speed until nearly combined.
8. Add all of the carrots and all of the pineapple and mix on low speed until nearly combined.  
9. Add the second half of the flour mixture and mix on low speed until nearly combined.  Stop mixing just before the mixture is fully together.
10. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Keep mixing until the batter is smooth and consistent. (Note: the batter will still be lumpy because of the fruit, but it should still look fully combined, meaning that there is no errant butter or flour hanging around).
11. Place the drained raisins in a small bowl.
12. Cover the raisins with two tablespoons of flour. Stir to combine the flour and raisins, then fold into the batter.
13. Grease a 10-12 cup bundt pan as you normally would and place the batter in the pan.
14. Bake the cake at a true 325°F for 65-75 minutes, or until an instant read thermometer reads 212°F. 
15. Allow the cake to rest for ten minutes, then invert onto a cooling rack to cool completely.

To Make the Simple Syrup:

1. Place the granulated sugar, water, and fine sea salt in a small saucepan. Bring to a boil.
2. Allow to boil only until the solids fully dissolve. Remove from the heat and add the pure vanilla extract.
3. Allow to cool completely, then brush onto the completely cooled cake with a pastry brush.

To Make the Cream Cheese Glaze:

1. Place the cream cheese in a medium sized mixing bowl.
2. Use a hand mixer to mix the cream cheese until it is completely smooth. 
3. Place the confectioner’s sugar, fine sea salt, vanilla extract, and 1 ½ tbsp of whole milk into the mixing bowl. 
4. Using a small whisk, stir gently to combine. Stir until the confectioner’s sugar no longer collects moisture from the milk or the cream cheese. 
5. If necessary, add up to 1 ½ tbsp more of whole milk, but do it ½ tsp at a time.
6. The final glaze should be the consistency of thick honey, and should pour easily over the sides of the cake. Use a spoon, spouted measuring cup, or squeeze bottle to spread the glaze over the cake.
7. Enjoy!