1. Preheat Your Oven to 350°

And grab a large mixing bowl.

2. Combine Dry Ingredients

Whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger together.

3. Combine Wet Ingredients

In a separate bowl, whisk sugar, oil, and eggs. Then, add the mixture to your dry ingredients and stir until everything is well incorporated.

4. Add Some More

Fold in the carrot, pineapple, coconut, and ⅓ cup pecans. Be careful not to overbeat.

5. Bake

Pour the batter into a well-oiled skillet and bake for 30 - 35 min. or until a wooden toothpick inserted in the middle comes out clean.

6. Make the Icing

Use a stand mixer to beat cream cheese, butter, sour cream, and vanilla together for roughly 3 min. Then, turn off the mixer and add the powdered sugar. Mix for another 3 min or until the icing is smooth, creamy, and fluffy.

7. Ice Your Cake 

Once your carrot cake has cooled, spread the frosting over the cake and garnish with the remaining chopped pecans. Then, indulge your sweet tooth by digging in!