Step 1

Spread pecans in an even layer on a baking sheet. Toast in the 350°F oven for 6-8 minutes. Set aside to cool. (use one half in batter and remaining on top)

Step 2

Preheat oven to 350°F. Grease and flour 3 (8 inch) cake pans or spray with baking spray; set aside.

Step 3

In a medium-size bowl, use a whisk to sift together flour, cinnamon, baking soda, allspice, salt, ginger and nutmeg.

Step 4

In a separate bowl, use an electric mixer to beat together sugar, oil, buttermilk, eggs and vanilla. Beat at medium speed, scraping bowl periodically, until creamy.

Step 5

Lower speed of mixer and gradually add dry ingredients. Beat just until fully combined. Mix in carrots, pineapple, coconut and 1 cup pecans by hand until evenly distributed.

Step 6

Divide batter evenly between pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean. Cool completely in the pans on a cooling rack.

Step 7

To make the frosting: In a medium-size mixing bowl, use an electric mixer to cream together cream cheese, butter and vanilla. Gradually add 6 cups powdered sugar beating on medium speed just until fluffy and smooth. (See Cook's note)

Step 8

Remove layers from pans and place on cake stand or platter. Frost between layers, top and sides of carrot cake. Decorate top as desired and and sprinkle with reserved toasted pecans.

Step 9

Cover and chill for at least 6 hours. Slice and enjoy.

Step 10

Store carrot cake chilled in an airtight container in the refrigerator for up to one week.