For the Carrot Cake:

1. Preheat Oven 350 degrees F.
2. In a large bowl sift together the flour, salt, sugar, cinnamon, nutmeg, ground ginger, baking powder and baking soda and mix.
3. In a separate bowl combine the shredded carrots, crushed pineapple, vanilla, eggs, cooking oil, chopped raisins, chopped walnuts, chocolate chips and brown sugar. Mix this mixture together with a fork until well combined.
4. Combine the wet ingredients with the dry ingredients and mix together until well incorporated.
5. Prepare two 8 ½ inch round pans and pour half of the batter into each pan.
6. Bake for 40 – 45 minutes or until the toothpick test comes out clean.
7. Let the cakes cool a bit before removing from the pans.
8. Let the cakes cool completely before frosting.

For the Cream Cheese Frosting:

1. In a bowl of the mix-master with whisk attachment or with a hand-held beater, whip cream cheese and butter until smooth. Add vanilla and heavy cream, whip again until combined.
2. Add the confectioner’s sugar and mix on low speed until the sugar is incorporated, gradually increasing the speed until the frosting is whipped and airy.
3. When the cake is completely cooled frost.
4. To store the cake, keep refrigerated.