• Preheat the oven to 350°F, grease 2 - 8inch round cake pans and line with parchment paper.
• Peel and grate 3 cups carrots, set aside.
• In a large bowl, add flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves.
• In a mixer, cream together sugar and butter until combine. Add oil, and eggs one by one beat until combine. Scrape down the sides to get everything incorporated.
• Using a rubber spatula, fold in carrots, coconuts, crashed pineapples. Mix until combine.
• Divide the batter into both prepared cake pans, Tap the pans to get any air bubbles removed.
• Bake for 25 -30 minutes or until the center has no jiggle. rotate both cake pans half way through. Doing this will make the cakes bake evenly. Set cakes aside to let cool completely.

Cinnamon Cream Cheese Frosting

• In a mixing bowl, beat together cream cheese, butter and vanilla extract until fluffy.
• On low speed, add powder sugar slowly then add cinnamon and a pinch of salt. Once incorporate switch to medium speed until smooth.

Cake Assemble

• Place one cake on a serving platter, Top with ½ of the frosting, smooth the frosting to the edges. Then finish with your next layer, smooth the frosting all around the cake.
• *** You can toast some coconut to add around the cake.