Whisk together first 9 ingredients of flour blend; set aside.
Preheat oven to 350°F.
Oil two 9" round cake pans and add parchment paper at bottom, if desired.
In a large bowl, whisk together flour blend, salt and cinnamon; set aside.
In the large bowl of your mixer, beat the eggs for 1 minute on high speed.
Add in sugar and beat for 1 minute.
Slowly pour in oil, in a stream, while continuing to beat.
Add vanilla and applesauce, mix on low, just until blended.
Stop mixer. Add flour all at once. Mix on medium-low, just until all flour is moistened, scraping sides one time.
Fold in carrots and/or nuts and raisins.
Divide batter between 2 pans.
Place both pans in the oven, on the center rack, and bake for about 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
Place both pans on a cooling rack for about 5 minutes, or until you can comfortably touch the pans without a potholder.
Remove the cake from the pans and remove the parchment paper.
Place additional parchment paper on the cooling rack(s); place cake top sides down; and allow to cool completely.
While the cake is cooling, in the bowl of your mixer, on high speed, cream the butter and cream cheese.
Add in the powder sugar (be sure to sift it), and mix on low speed, until it is creamy.
Add in vanilla, and, if using, lemon zest; beat on low until evenly distributed.
Once cooled, frost your cake. You may add finely chopped walnuts to the top border of the cake for decoration. Or if you are good at cake decorating create a carrot out of frosting or marzipan. See photo below.