Preheat the oven to 350 ̊F (180 ̊C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.

Grate carrots on the small holes of a box grater and set aside.

Sift together the flour, baking powder, baking soda, cinnemon, nutmeg, salt. Whisk together.

In a separate large bowl, beat the sugar, vanilla and eggs together with an electric hand mixer on medium speed until light yellow colour.

With the mixer running, gradually pour in the vegetable oil.

With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.

Add the grated carrots, nuts, coconut and pineapple to the batter and fold to incorporate with a rubber spatula.

Divide the cake batter evenly between the prepared pans and smooth the tops

Bake for 35-40 minutes, until a fork inserted in the center of a cake comes out clean.

Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.

In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.

Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.

Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.

Gently press the walnuts into the icing around the sides of the cake.

Chill for 30-60 minutes to let the icing set, then slice and serve.