• Preheat oven to 350 degrees
• Spray the bottom and sides of 3 9 inch round cake pans
• Line with parchment paper that has been cut round to fit inside the cake pans
• In a large bowl, mix together the eggs, sugar, and applesauce with a large spoon
• Add the flour, baking soda, salt, and cinnamon and stir in completely
• Add the carrots, pineapple, coconut, and vanilla; stir/mix in completely
• Add the chopped pecans and mix in
• Divide evenly among the 3 round cake pans
• Bake in the 350 degree oven for 30 minutes
• Lower the temperature to 300 degrees and bake for another 30 minutes
• Remove from oven and let cool completely in the pans
• Once cooled, run a butter knife around the outside of the pans and remove cakes from the pans
• Once cooled completely, place 1 layer on a cake plate, frost the top with cream cheese frosting
• Place 2nd cake layer on top of the first and frost top
• Place 3rd layer on top of the 2nd and frost top and sides of the cake with the cream cheese frosting
• Serve

Cream Cheese Frosting

• In a large bowl or mixer put your butter and cream cheese
  
• Whip until smooth
  
• Add the powdered sugar and vanilla, whip until smooth - slowly so powdered sugar doesn't fly everywhere
  
• Save in a small bowl - 2 TBS for coloring green and another 2 TBS for coloring dark orange
  
• Add a little bit of orange food coloring to the rest of the frosting to make a light orange cream cheese frosting
  
• Frost the entire cake with the light orange frosting
  
• Place dark orange frosting in a small ziplock bag, snip off a tiny corner to make "carrots" in the center of cake "zigzag" frosting to make carrots (see picture)
  
• Place green frosting in another small ziplock bag, snip off a tiny corner and add a stem to each carrot