Preheat the oven to 350 degrees F and prepare 3-8 inch round cake pans with pan spray and place a 8 inch round piece of parchment at the bottom of each pan

In a large mixing bowl combine the flour, baking soda, salt, ground cinnamon; set aside 

In another large mixing bowl or bowl of electric mixer combine the granulated sugar, eggs, vegetable oil, buttermilk and vanilla extract; whisk until smooth

Add the dry ingredients into the wet ingredients and whisk until all ingredients are fully combined and smooth 

Using a spatula, fold the shredded carrot, chopped pecans and shredded coconut into the carrot cake batter 

Divide the cake batter into the three 8 inch cake pans 

Bake at 350 degrees F for 16-17 minutes or until the cakes spring back at the touch 

Remove the cakes from the oven and allow them to cool completely before removing them from the pans 

While the cakes are cooling, prepare the Cream Cheese Frosting 

Once the cakes are cooled, place the first layer of cake on a cake board or cake stand, and add a layer of cream cheese to the top of the cake layer

Repeat layering the cake and cream cheese frosting until all cakes are layered, finish with cream cheese frosting.  Leave the layers naked or ice the exterior of the cake with cream cheese frosting 

In a mixing bowl with paddle attachment, cream together the unsalted butter, cream cheese and vanilla extract  until smooth and creamy

Slowly add the powdered sugar into the cream cheese mixture 

Once all the powdered sugar is incorporated, turn the mixer on medium to high speed and mix until light, fluffy and creamy

Ice the carrot cake layers and the exterior of the cake