Pre-Prep:

1. In a food processor shred the 3-4 carrots and set to the side. If you don't have a food processor, a hand held grater will work.

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease, line with parchment sheet round and flour two 9-inch round cake pans or one 9x13-inch baking pan.
2. Combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice and salt in a large mixing bowl. Mix well to combine.
3. Gradually add the wet ingredients- eggs and melted coconut oil to the dry ingredients, mixing until combined.
4. Fold in the grated carrots and crushed pineapple until evenly distrubuted throughout the batter.
5. Pour the batter into your prepared cake pans, spreading evenly throughout the pans.
6. Bake in a preheated oven at 350℉ for 20-25mins for round pans and 30-35 mins for 9x13 pan, or until toothpick comes clean after inserting into the center of the cake(s).
7. Remove pans from the oven and let them cool in the pans for 10 mins. Then carefully remove the cake(s) from the pans and transfer to cooling rake to cool completely.

Cream Cheese Frosting:

1. While the cake(s) are cooling prepare your cream cheese frosting.
2. In a mixing bowl beat together the softened cream cheese and softened butter together until smooth and creamy. Add the vanilla extract and stir.
3. Gradually add the powder sugar, beating well after each cup of powdered sugar, until the frosting is smooth and fluffy.
4. After cakes are completely cool a spat of frosting onto a cake board and place your first layer on the cake board. Spread a layer about ½ cup of frosting on top of the cake layer. Place the second layer on top of the frosting and frost the top and sides of the cake with the remaining frosting.
5. Optional: Garnish the sides of the cake with chopped pecans or coconut shavings for decoration.
6. Chill cake in the refridgerator for 30 mins before serving unused cake in the refrigerator.