Carrot Cake with Cream Cheese Frosting 1.5

0.50 cup Butter, salted
6 oz Cream Cheese
4 large Egg, fresh, whole, raw
0.75 tsp Allspice
1.50 tsp Cinnamon, ground
0.75 tsp Cloves, ground
0.75 tsp Nutmeg, ground
1 tsp Salt
1 tsp Vanilla Extract
1 cup Canola Oil
0.50 cup, crushed, sliced, or chunks Pineapple, canned
2.25 cup, grated Carrots, raw
0.75 tsp Baking Powder
1.50 tsp Baking Soda
1.50 cup Granulated Sugar
2 cup, unsifted Powdered Sugar
280 Flour, white
16 tbsp Coconut, shredded sweetened
100 grams Walnuts

Bake at 350 for 30min in a 9x13 pan.

Whisk together thoroughly in a large bowl: flour, sugar, baking soda, baking powder, and spices. Add and stir together well wih a rubber spatula or beat on low speed: oil and eggs Stir in: carrots, coconut and pineapple. Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in round or square pans, 30-35 minutes in a 13x9-inch pan. Let cool in the pan(s) on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan(s). Invert the cake and peel off the paper liner(s), if using. Let cool right side up on the rack. Fill and frost with Cream Cheese Frosting.
I like to make two 9" cake pans, and when filling the center I add the pecans on the icing between the cake layers