Preheat the oven to 180 C or 375 F. Line a big deep square baking pan (30 x 23 cm / 9x13 inch) with parchment paper or some cooking spray.
Mix flour, baking soda, spices and salt in a bowl. In a separate bowl, mix sugar, eggs buttermilk, oil and vanilla until smooth. Stir dry mix into the wet mix until you have a smooth batter. If there are still some streaks of flour, thats no problem.
Add crushed pineapple, grated carrots (see notes), coconut and nuts. Also, stir in the raisins making sure to reserve the liquid.
Spread the batter into the lines mold and bake for 30 minutes, then cover with foil and bake for 10 to 15 minutes more until a skewer inserted into the middle of the cake comes out clean with just some moist crumbs.
Begin cooking the caramel drizzle during the last minutes of baking. Add all ingredients for the drizzle apart from vanilla to a saucepan and bring to a boil, reduce heat and let simmer for 5 to 7 minutes until nice and brown. Remove from heat, add vanilla and 3 tbsp of the soaking rum from the raisins and a pinch or salt. Stir.
When the cake is done, remove cake from oven, take a wooden skewer and prick the cake all over. Drizzle with caramel sauce and let the cake cool down completely.
For the frosting cream cream cheese and butter together for about 3 minutes, until white and fluffy. Slowly add the powdered sugar until you have a smooth frosting. Add lemon juice and vanilla and taste. Add more to your liking.
Frost the cooled cake with the cream cheese frosting and serve.