Ingredients

1. 3 cups all-purpose flour
2. 2 cups granulated sugar
3. 3/4 cup brown sugar
4. 1 Tbsp baking soda
5. 2 tsp ground cinnamon
6. 1/2 tsp ground all spice
7. 1/4 tsp ground nutmeg
8. 1/4 tsp ground cloves
9. 2 tsp salt
10. 4 eggs
11. 1 1/2 cups vegetable oil
12. 2 tsp vanilla extract
13. 1 1/2 cups grated carrots
14. 8 oz carrot puree (baby food–trust me!)
15. 1 cup shredded coconut, sweetened
16. 12 oz cream cheese, at room temperature
17. 1/2 cup butter, at room temperature
18. 4 – 4 1/2 cups powdered sugar
19. 2 tsp vanilla extract
20. salt to taste
21. Toasted Coconut
22. Crushed Pecans

Instructions

1. Preheat oven to 350 degrees. Spray two 9″ cake pans with cooking spray and/or line the bottoms with parchment paper.
2. In a large bowl, sift together flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, all spice, and salt. Set aside.
3. In a separate bowl, whisk together eggs, vegetable oil, and vanilla extract. Stir wet ingredients into the dry ingredients, mixing until just combined. Add in grated carrots, carrot puree, and coconut. Mix until just combined.
4. Split batter evenly between the two cake pans and bake for 40-50 minutes, or until a cake tester comes out clean. (Alternately, you can split between three cake pans.
5. In a 300 degree oven, toast 2 cups of coconut and 1 cup crushed pecans on a baking sheet, spread out in an even layer, about 8-12 minutes, or until lightly golden brown. Allow to cool while working on the frosting.
6. Frosting
7. Beat butter and cream cheese until light and fluffy, about 1-2 minutes. Slowly add in powdered sugar, beginning with 4 cups. Add in vanilla extract and salt to taste. If the frosting is runny, add in 1/2 cup more powdered sugar.
8. Place one cake on a plate and spread 1/2 cup of frosting over the cake. Add the second layer on top, and spread the rest of the frosting evenly over the top and sides of the cake.
9. Press coconut to the sides of the cake and sprinkle crushed pecans on the top.
10. Enjoy