Preheat the oven to 350 F.

In a small bowl, add the milk and pineapple juice. Let sit for 5 minutes.

Add the butter, sugar, cinnamon, nutmeg, vanilla, carrots and crushed pineapple together.

Add the eggs and mix again.

In another large bowl, add flour, baking powder, baking soda and salt and whisk together.

Add the flour mixture into the butter and sugar mixture, followed by the milk and pineapple juice mixture.

Mix well.

Fold in the raisins, walnuts, pecans, shredded coconut and any extras you want to add to the cake.

Grease and flour your pans for an easy release from the pan.

Divide batter best you can between 3 - 9 inch pans.

Bake the 3 - 9 inch rounds for 23-27 minutes or until a toothpick comes out clean.

Let cool completely then frost will cream cheese buttercream frosting and garnish with chopped walnuts or pecans.