Preheat oven to 350F. Grease and flour a 9x13 baking pan and set aside.
Using stand or electric mixer, beat eggs and sugar until eggs are pale in color. Slowly add oil while beating.
Add flour, baking powder, baking soda, cinnamon, and nutmeg and mix until well combined.
Add vanilla, carrots, raisins, coconut, and pineapple. Mix until just combined.
Pour into prepared baking pan and bake for 45-50 minutes, until a toothpick comes out clean. Cool completely.
Cream Cheese Frosting
Using stand or electric mixer, beat cream cheese and butter together until light and fluffy.
Add about ½ cup powdered sugar and beat between each addition. Add vanilla and beat until combined.
Once cake is cooled, spread frosting, decorate if desired, and cover. Chill for one hour before serving (if you can wait!).
Store in an airtight container on the counter, no need to store in the fridge! To freeze, wrap unfrosted carrot cake in saran wrap and then tin foil. Carrot cake will keep in the freezer for up to 2 months!