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1
Preheat oven to 350 degrees, set on convection. Spray 2 9 or 10 inch springform pans with baking spray and shake with flour.
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2
In a large bowl, combine candied ginger, pecans, coconut and raisins. Add 1/2 cup of the flour and stir to coat.
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3
In a large mixing bowl, combine eggs and sugar, beat until sugar is dissolved. Add oil in a thin stream, then vanilla.
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4
Sift together flour, baking powder, baking soda, salt, and cinnamon. Add to oil / egg mixture in several additions. Stir in carrots, then pineapple. Add the pecan / coconut / ginger mixture and stir to combine.
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5
Spread evenly into 2 prepared pans; bake until center no longer giggles, approximately 24 minutes on convection. Rotate pans after about 12 minutes of baking. Cool layers in pans on a rack for 5 minutes, then run a knife around the edges, invert and cool completely.
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6
Frosting
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7
Beat together cream cheese, butter and vanilla until fluffy. Add sugar and continue to beat until smooth. If too runny, add additional sugar; if too thick add a small amount of milk or heavy cream.
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8
Place one later bottom side up on cake plate, spread with about 1/3 of icing. Place second later right side up and spread remaining frosting over sides and top. Refrigerate cake until time to serve.
