Heat your oven to 350 degrees and line the bottom of 2 8 inch cake pans with parchment paper, rubbing the sides with oil.
Whisk the flax meal and water and place into the fridge for 10 minutes.
Spread the coconut flakes and pecans on two separate small baking sheets and bake until the coconut is golden, about 3-5 minutes and the pecans smell nutty, about 10 minutes.
Finely chop the pecans and set aside.
In a large bowl, whisk the flour, sugar, cinnamon, salt, baking powder, baking soda, ginger, nutmeg and cloves
Add in the milk, oil, vanilla and the flax mixture from the fridge and whisk well.
Lightly press out some of the liquid from the crushed pineapple and stir it, along with the carrots, pecans and coconut into the batter.
Divide between two cake pans and bake until a toothpick inserted in the center comes out clean, about 37-42 minutes. let cool COMPLETELY