Begin by browning 1 cup of butter. Melt the butter in a skillet over medium heat until it turns golden brown and develops a nutty aroma, about 5-8 minutes. Watch carefully to avoid burning, then remove from heat and allow it to cool.

Turn on the oven to preheat at 350 degrees.

After the bulk ferment, add the dough to a stand mixer, or use and hand mixer to mix the fermented dough until it is broken up into small pieces. The dough will become firm after fermenting and need to be mixed well to brake it up before adding the additional ingredients.

Now add in the brown sugar, white sugar, eggs, crushed pineapple, vanilla, baking soda, cinnamon, nutmeg, and salt. Mix together then add in the shredded carrots and shredded coconut. Once the dough is mostly incorporated, add in the chopped pecans.

If you are using silicone pans, move on to the next step. If you are using metal pans you will need to grease your cake pans well to ensure they do not stick. Take extra precaution and add a disc of parchment paper in the bottom of each pan and then grease to prevent less sticking and ensure a beautiful cake.

Evenly pour the batter into each pan so that they all have the same amount of batter and will cook evenly.

Bake at 350 for 20-25 minutes. The top will become golden brown and when a toothpick is inserted, it should come out clean. Be sure to not over bake or this will dry out your cake. Continue checking often towards the end of the baking time and pull out as soon as they are done.

While the cake is baking, make the frosting. To do this cream the softened cream cheese, butter, powdered sugar, and vanilla together adding a tablespoon or so of milk as needed to get a thinner frosting if desired. Usually about 2-4 tablespoons. Cover and set aside until ready to frost the cake. You can place in the fridge. When ready to use, place in the microwave at 10 second increments until the frosting is smooth and easy to spread.

Once the carrot cakes are done baking, remove from the oven and set pans on a cooling rack. As soon as the pans are cool enough to handle, remove the cakes to cool on the baking rack. Cool completely before frosting.

It's helpful to begin by placing a circular piece of parchment paper under the first layer of the cake. This will make it much easier to transfer to a cake stand or decorative dish later. Set the first cake layer on the parchment and frost the top. Stack the next cake layer on top and ice again. Repeat this one last time. Add the rest of the frosting to the sides of the cakes. Add chopped pecans to the bottom and top edges for a decorative look. Plus, it adds more delicious pecans.

Alternatively, you could cut each cake in half horizontally and have a six layer cake or save half of the cake and frosting for another time by placing them in the freezer.