Start by warming up your oven to 350°F (175°C). While that’s heating, grease two 9-inch round cake pans really well then sprinkle a bit of flour over them so the cake doesn’t stick later.

In a big mixing bowl, combine all the dry stuff: flour, sugar, baking powder, baking soda, cinnamon, ginger, and a pinch of salt. Give it a good whisk so everything’s mixed evenly.

In another bowl, crack in your eggs and beat them. Then pour in the oil and vanilla extract and stir those together until smooth.

Now, pour the wet mixture into the dry ingredients little by little, stirring gently as you go. Mix just enough so it all comes together; don’t overdo it or the cake might get tough.

Next, add your pineapple (make sure you squeeze out extra juice), shredded carrots, coconut flakes, and chopped pecans. Fold these in carefully so the fruit and nuts spread through the batter without smashing.

Divide your batter evenly between the two pans, then pop them into the oven. Bake for about 40 to 45 minutes. You’ll know they’re ready when a toothpick stuck in the middle comes out clean.

Once out of the oven, let the cakes sit in their pans for 10 minutes so they firm up a bit. After that, turn them out onto a cooling rack and let them cool completely.

While the cake cools, whip up the frosting. Beat together softened cream cheese and butter until creamy. Gradually add powdered sugar and keep beating until it’s light and fluffy. Mix in a splash of vanilla for extra flavor.

To put your cake together, place one layer on a plate and spread a thick coat of frosting on top. Then place the second layer on and cover the whole cake with the rest of the frosting, smoothing it all over.

Cut yourself a big slice, serves, and enjoys the amazing homemade carrot cake you just made!