• Heat your oven to 350°F 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.
  

To make the frosting

• Using an electric hand mixer, beat the cream cheese and butter until fluffy. Add in the vanilla and salt and beat again.
  
• Add the sugar a little at a time and then beat until fluffy.
  

To assemble

• Spread 3/4 of frosting on one of the tops of the cakes and then place the other cake on top.
  
• Spread a VERY thin layer of frosting over the entire outside of the cake and then refrigerate for 30 minutes.
  
• Once chilled, frost the rest of the cake.
  
• DEVOUR!