1
Line and grease three 6" round cake pans.
2
Prepare the "schtuff": shred carrots and combine coconut, raisins, and pecans in a separate bowl.
3
Combine all the dry ingredients until well blended.
4
Combine all the wet ingredients (except melted butter) until blended.
5
Stir together dry and wet ingredient mixes and melted butter until thoroughly combined.
6
Stir in carrots, coconut, raisins, and pecans until evenly blended.
7
Evenly divide batter into prepared pans and level.
8
Bake until golden-brown and fully set on top.
9
Whip up cream cheese frosting, breifly chill, then fill and stack cooled cake layers.
10
Crumb coat and chill breifly if desired.
11
Fully frost, decorate to your heart's desire, slice, share, and enjoy!