Preheat oven to 350 degrees.
In a large mixing bowl mix together the flour, baking soda, salt, cinnamon, nutmeg, and buttermilk powder. Set aside.
In a medium mixing bowl whisk together 2 eggs and both sugars until smooth.
Whisk the crushed pineapple, vanilla, coconut oil, and water into the sugar mixture.
Slowly stir the wet ingredients into the dry ingredients until everything is combined.
Fold the shredded carrots and shredded coconut into the batter.
Pour the batter into a 9 x 13 cake pan coated with cooking spray.
Bake for 30 minutes or until the center is set. You'll know it's done when you can insert a toothpick or a sharp knife into the center and it comes out clean.
Let the cake cool completely before frosting it. This can take 1-2 hours.
To make the frosting add the cream cheese, butter, powdered sugar, and vanilla into a medium mixing bowl. Using a hand mixer, blend the ingredients together until smooth.
Spread the frosting onto the cake and sprinkle with pecans.
Cut into 16 slices and serve.