Jalapeño Carrot Cake with Margarita Frosting

I made this for a co-workers birthday.  It was a hit.  We were all very grateful that he was nice enough to have a birthday so this cake could be made.  Feliz cumpleaños el jefe!

1/2 cup golden raisins
2 tablespoons tequila
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoons ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
4 large eggs
1 cup sugar
1 cup vegetable oil
1 cup dark brown sugar
3 cups peeled, grated carrots
2 cups drained crushed pineapple
1 cup sweetened shredded coconut
2 teaspoons finely grated lime peel
1 tablespoon finely grated orange peel
3 medium or 2 large jalapenos, minced

Margarita Frosting:
8 ounce package cream cheese, softened
4 tablespoons butter, softened
2 cups sifted powdered sugar
2 teaspoons tequila
1 teaspoon orange extract
3 teaspoons finely grated lime peel
For Cake:
Preheat oven to 350 degrees. Butter and flour a 12 cup bundt pan. Combine raisins and tequila in a small saucepan. Cook over low heat until just warm. Remove pan from heat and set aside. Meanwhile, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and allspice in a large bowl. In a separate bowl, beat together eggs and sugar until light and fluffy. Blend in brown sugar on low speed. Gradually add oil. Blend in flour mixture. Fold in carrots, pineapple, raisins, coconut, lime peel, orange peel and jalapenos. Pour batter into the prepared pan and bake about 55 minutes until a toothpick comes out clean. Cool cake in pan 10 minutes. Remove cake from pan and cool completely on a rack.

For Frosting:
Beat together cream cheese and butter in a large bowl until smooth. Add sugar, tequila, orange extract and lime peel and beat until creamy. Frost top and sides of cooled cake. Refrigerate frosted cake until ready to serve.