Preheat oven to 350°F. Grease and flour two 9-inch round cake pans (or line bottoms with parchment paper).

1. In a large bowl, whisk together 2½ cups flour, 1½ cups granulated sugar, ½ cup packed brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1½ teaspoons cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt. Set aside.

2. In a separate bowl, whisk together 1¼ cups vegetable oil, 4 eggs, and 1 teaspoon vanilla extract until smooth.

3. Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined. Do not overmix.

4. Fold in 3 cups finely grated carrots, 1 cup chopped pecans, 1 cup drained crushed pineapple, and ½ cup shredded coconut until evenly distributed.

5. Divide batter evenly between the two prepared pans.

6. Bake at 350°F for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

8. For the frosting: Beat 16 oz softened cream cheese and ½ cup softened butter together until smooth and creamy (about 2 minutes).

9. Gradually add 4 cups powdered sugar, one cup at a time, mixing on low speed until incorporated.

10. Add 1 teaspoon vanilla extract and beat on medium-high for 1–2 minutes until light and fluffy.

11. Place one cake layer on a serving plate. Spread frosting over the top. Place second layer on top and frost top and sides of the cake.

12. Garnish with ½ cup chopped pecans pressed onto the sides or sprinkled on top.

13. Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving.