In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, brown sugar, granulated sugar and all of the spices
In a separate bowl, whisk together eggs, oil, and vanilla extract
Slowly mix dry ingredients into wet ingredients
Once it is all combines stir in carrots, coconut and pecans (if you chose to use them)
Separate batter into three circular 9" greased cake pans and smooth out evenly with spatula
Bake cakes for 30-32 min or until a toothpick is inserted and comes out clean
Remove cake and let cool completely before icing
Cream Cheese Icing
With a hand or standing mixer, cream together butter and cream cheese until smooth then add in the vanilla and salt
Gradually add in powdered sugar one cup at a time and stopping to scrape the sides of the bowl
Assemble and Decorate
Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat lay surface
Evenly cover the top of one layer of cake, stack the next layer and repeat
Spread half of the remaining icing evenly around the top and sides of the cake, saving the rest for decoration if you desire
I separated the remaining icing into three bowls and used green and orange gel food coloring for the carrots and leaves and used piping bags to decorate!