The most amazingly moist and flavorful carrot-pumpkin cake with cream cheese frosting.
Peel and then grate the carrots on the small side of a grater to get very fine pieces of carrots. Shred the carrots carefully. Measure to ensure you have exactly 1 cup.
Whisk together the whole milk and lemon juice and set aside for 5 minutes (it will look curdled!). Grab a very large bowl and mix the pumpkin (make sure it isn't watery at all), white sugar, brown sugar, oil, eggs, vanilla, and milk/lemon mixture with a large whisk until completely combined and smooth. Add in the shredded carrots and crushed pineapple. Whisk until smooth.
Place a sifter over the bowl and sift in the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Add in the coconut. Mix until JUST combined (do not over-mix to avoid a denser/tougher cake.)
Separate the mixture evenly among the prepared pans and bake for 27-30 minutes or until a toothpick, when inserted into the center, comes out clean. Remove and allow to cool for 5-7 minutes before inverting the cakes onto a cooling rack for them to finish cooling.
Use the remaining frosting to generously frost the cake. If the frosting is too soft, either refrigerate it or add an additional 1/2 cup powdered sugar. (You will likely have a bit of extra frosting, so don't feel like you need to use it all on the cake).
Once the cake is frosted, decorate the sides with the pecans if desired.
*You can also add a cup of chopped pecans to the cake batter if you like nuts in your cake!