Pre heat oven to 300 F.

Spread coconut onto a sheet pan. Spread chopped pecans onto another sheet pan.

Put pans into 300 F for 20 minutes, stirring half way.

Place back in oven, checking every few minutes to stir, being careful not to burn coconut

When golden brown, remove from sheet pan to cool on parchment paper

Turn oven up to 325 F

Shred carrots, set aside

Chop Pecans, set aside

Sift dry ingredients into a bowl, set aside

Beat the sugar, oil, and vanilla in mixer till fluffy

Add eggs, 1 at a time

With mixer on low speed add half dry ingredients, mix well

Add the grated carrots, raisins, and pecans, to the wet mix, mixing to just combined

Add balance of dry ingredients, mix gently

Line cake pans with baking spray, and parchment and spray again. Or line cupcake pan with paper liners (we use the tall kind, in order to support plenty of frosting!)

Bake cakes for 35 minutes, turning half way thru, and checking with a toothpick to come out dry. Ovens vary, so it may take a little longer.

For cupcakes bake for 11 minutes, rotate, then another 11, ovens vary.

Check to see if toothpick comes out clean, if not cook at 3 minute intervals till toothpick comes out clean

Cool on rack

Cream the cream cheese, butter & vanilla till fluffy.

Add Sugar  a few cups at a time, continuing to beat.

If frosting is too soft, allow to set in fridge a few minutes.

Using a cake leveler, or a sharp knife, cut off the rounded tops of each cake, to create a flat surface.

Spread frosting onto first layer, and continue to place cakes on top. At this point, set the cake carefully in the fridge, to allow the middle frosting to set up, for at least 20 minutes.

Remove cake from fridge and complete frosting the top and sides.

While frosting is still slightly soft, add chopped nuts to top of the cake.

Using small handfuls, add toasted coconut to sides of cake. This may take a few times until you get it to completely stick.

Keep cake in fridge for up to a week. Be sure to let cake set out for 30 minutes to 1 hour before serving, for best texture and taste.

Using piping bag, pipe cream cheese frosting in a swirl pattern over each cupcake

Sprinkle cupcakes with toasted coconut and toasted nuts. Make a variety of some plain, some with both, and some with just nuts or coconut.