Spice Cake Carrot Cake with Cream Cheese Icing

1 box Duncan Hines Deliciously moist spice cake mix*
4 eggs, room temperature
1/3 c. oil
8 oz. can crushed pineapple, drained, reserve juice
reserved pineapple juice and water to make 1 c.
2 c. finely grated carrots, or 4 4oz. jars carrot baby food (this is what I have used for years!)
1 t. vanilla
1/2 c. chopped pecans
1/2 c. shredded coconut
1/2 c. raisins

Icing:
1 stick butter, softened
8 oz cream cheese, softened
3 c. confectioners sugar, or more to taste
2 t. vanilla

Preheat oven to 350. Spray 9x13 baking pan. Blend cake mix, juice mixture, vanilla, oil, and eggs at low speed until moistened, then on medium for 2 minutes. Stir in carrots, pineapple, coconut, raisins, and pecans until well incorporated in batter. Pour in pan. Bake immediately for 30-40 minutes until cake is done. Cool completely on rack before icing. Beat cream cheese and butter together until well blended. Add vanilla and confectioners sugar. Beat until creamy. Spread on cooled cake. This is a very light cake and the icing is rich...but so yummy!

*May substitute yellow cake mix for spice cake mix, adding 2 t. cinnamon & 1/2 t. nutmeg.