Triple Layer Carrot Cake

I made this cake for a baby shower last weekend. It is not a new recipe to me, but I have had a few requests for the recipe, so I figured it was worth posting. I got this recipe from Marc's brother, Doug. I think i t may h ave originally come from Southern Living, but I always just give credit to Doug. It is, by FAR, the best carrot cake I have ever had!

Triple Layer Carrot Cake
(thanks to Doug Leavitt, my brother-in-law)

2 C. flour
1 ½ tsp. Baking soda
1 tsp. Baking powder
¼ tsp. Salt
2 C. sugar
1 ¼ tsp. Cinnamon
¾ tsp. Ginger
¾ tsp. Nutmeg
**Combine all the above ingredients

1 ¼ C. vegetable oil
4 eggs, beaten
**Add oil & egg

2 ½ C. shredded carrots
½ C. finely chopped pecans
1 tsp. Vanilla
**Stir in above 3 ingredients

Grease & flour 3 round 9inch pans, then line with parchment paper.
Spoon batter into pans.
Bake at 350 degrees for 30-35 minutes.
Cool in pans for 10 minutes.
Remove and continue to cool.
Prepare cake using Cream Cheese Frosting.
Dust with flaked coconut and shredded carrots. (this makes the cake look gourmet!)

Cream Cheese Frosting:
1 (8 oz) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16 oz) package powdered sugar
2 tsp vanilla1 to 2 tsp milk
Beat cream cheese and butter at medium speed until smooth. Gradually add powdered sugar, beating until well blended. Stir in vanilla. Add milk, 1 teaspoon at a time, stirring to spreading consistency.