• Preheat oven to 350 degrees. Line two 8 inch pans or three 6 inch pans with parchment paper, depending on if you are doing a two layer or three layer cake.
• In a large mixing bowl, Add and combine eggs, buttermilk, oil, sugar and vanilla. Add and beat in your flour, baking soda, salt, and all the spices till well blended using a hand whisk or beater. Next add your shredded carrots, coconut, crushed pineapple with juice and chopped pecans. Mix well to combine.
• Pour the batter into prepared cake pans and bake at 350 degrees for 35 minutes. When a toothpick inserted in the center of cake comes out clean it is done. Also when a finger lightly pressed in center of the cake, cake bounces back, it is baked. Allow to cool in cake pans for about 10 minutes.
• Then run a knife around the edges of the pans and invert them on wire rack to complete cooling. Cakes must be cooled completely before frosting.

To make the frosting:

• In a large bowl using a handheld mixer, beat the cream cheese and butter together for 1-2 minutes on medium-high speed until smooth. Now add in cream, vanilla extract, confectioners’ sugar, and salt. Beat for 2-3 minutes more until the frosting turns smooth and creamy.

Assembling the Cake:

• Layer and frost with cream cheese frosting on cooled cakes. Decorate the top layer with more nuts, if desired. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.