Moist Carrot Cake and Whipped Cream Cheese Frosting

1 ½ cups brown sugar

1 cup vegetable oil

3 large eggs

1 Tbsp. vanilla extract

2 cups all-purpose flour

2 tsp. cinnamon

2 tsp. pumpkin pie spice

1 tsp. baking soda

½ tsp. salt

3 cups grated carrots (about 5 medium carrots)

1 cup chopped walnuts or pecans (if desired)

1 cup raisins or dried currants (if desired)

1 pound cream cheese (2 boxes, 8oz each)

1 cup salted butter

1/8 tsp. salt

8 cups powdered sugar (a 32oz bag)

2 tsp. vanilla extract

3-5 tsp. fresh squeezed lemon juice (or more to taste (don’t use bottled juice))