Preheat oven to 325 degrees. Butter three 8 inch cake pans, and line with parchment paper.

Beat melted butter with sugar until well combined in the large bowl of a stand mixer fitted with the paddle attachment. Add in eggs, one at a time, until well combined.

Stir in drained pineapple, shredded carrots, raisins, and walnuts.
In a separate bowl, combine dry ingredients; flour, baking powder, baking soda, salt, cinnamon, and ground allspice and whisk together.

Mix the dry ingredients into the wet ingredients in the stand mixer until well incorporated, scraping down the sides of the bowl with a rubber spatula part way through the mixing process.

Divide the carrot cake batter evenly between the three cake pans. Bake for 25 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool cakes completely before icing on a wire rack.

To prepare the frosting, beat the cream cheese with the butter until smooth. gradually add icing sugar, beating until frosting is light and fluffy.

Place bottom layer on a cake plate, and spread ¼ of the frosting on top with an offset spatula. Add the second cake layer on top and repeat with another ¼ of frosting. Finally top the cake with the third layer. use the rest of the rest of the remaining frosting to cover the sides of the cake and the top of the cake.