Sift the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Then set aside.
In the bowl of a stand mixer beat the eggs on high speed until light and fluffy (about 4 mins). Then add the white and brown sugar.
Continue beating on high speed for an additional 4-5 minutes as you add melted butter and vanilla.
Slow the speed down to medium low and add the crushed pineapple.
Then slowly add the flour and spice mixture.
Lastly, add the shredded carrot, chopped pecans, and coconut flakes. Mix on medium speed until all ingredients are well incorporated.
Line 2 (10 inch) round baking pans with parchment paper and spray them with nonstick spray. Then evenly divide the batter between the two prepared cake pans. Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick comes out clean when inserted into the center of the cake. Once they’re done, remove them from the oven and transfer them to cooling racks.
To make the frosting, in the bowl of a stand mixer, combine the softened cream cheese, butter, sweetened condensed milk, and powdered sugar using the whisk attachment. Start off on low speed so the powdered sugar doesn’t go flying everywhere. Then bring the speed to high and beat until the frosting becomes a smooth consistency.
Once the cake has cooled, slice each layer into halves so you will end up with 4 separate layers. Assemble the carrot cake by distributing the frosting amongst the 4 layers. Make sure to leave some for the outside of the cake.