Sift the flour, cinnamon, baking powder, baking soda and salt into a bowl and mix well. Stir in the sugar, oil and eggs. Add the carrots, pineapple, coconut and pecans, mix well.(very important to drain the crushed pineapple in a fine mesh sifter.  I tried this with olive oil and it does not work, use vegetable oil.)

spoon batter into 3 greased and floured 9-inch pans.  Bake at 350 degrees for 35-40 minutes or untilo layers test done.  (In my oven it takes 31 minutes.)

Cool in the pans for 10 minutes.  Invert onto wire racks to cool.  Spread the cream Cheese Frosting between the layers, over the top and sides of the cake.

I add toasted coconut to the top or sometimes more chopped pecans.

Frosting:  Beat the cream cheese, butter and vanilla in a mixer bowl until light and fluffy.  Add the confectioners' sugar.  Beat until spreading consistency.  (NOTE:  butter and cream cheese need to be room temperature but if you let them sit out too long the frosting is too soft and the cake will slide.)