Pour boiling water over raisins to cover in small bowl and let set for 20 minutes, drain thoroughly and set raisins aside.

Preheat the oven to 350°F.

Grease a 13 x 9 x 2-inch pan.

In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt and set aside.

In a large mixing bowl, beat the oil, sugar and eggs with a wooden spoon or rubber spatula until well combined. Add vanilla, lemon juice and orange extract, mixing well. Stir in the flour mixture until just mixed. Fold in the carrots, walnuts, pineapple and the plumped raisins, combining well.

Spoon batter into prepared pan.

Bake in preheated oven for 35 - 40 minutes or until tested done when gently pressed in center and cake springs back. Cake will be dense.

Cool in pan on wire rack for 10 minutes; turn out on wire rack. Transfer to serving platter or board. Serve warm or cool completely.

For the glaze, combine cream cheese and butter in a medium mixing bowl; beat with a rubber spatula. Stir in the lemon juice, vanilla, orange and lemon rind, then add powdered sugar. Beat until smooth.

Drizzle glaze over warm pieces as they are cut, or spread over cooled cake and allow to set before serving, as desired.