Carrot Cake with Coconut Cream Cheese Buttercream

INGREDIENTS

2 1/2 cups

flour ((11.25 oz))

2 tsp

baking soda

2 tsp

baking powder

1 tbsp

ground cinnamon

1 tsp

ground ginger

3/4 tsp

salt

2 cups

granulated sugar

1 1/4 cups

vegetable oil

eggs (large, at room temperature)

1 tbsp

vanilla extract

4 cups

carrots (shredded, (from 7-8 medium carrots))

1 cup

coconut (shredded )

1/2 cup

pecans (toasted, coarsely chopped)

egg whites (at room temperature)

9 1/3 oz

granulated sugar ((1 1/3 cups) )

10 oz

unsalted butter (cool but softened)

1 lb

cream cheese (cool but softened)

1 tsp

coconut extract ((to taste))

1/2 cup

more powdered sugar ((to taste))

4 cups

flaked coconut