Chop and grate carrots.

Mix carrots, sugar, flour, cinnamon, nutmeg, baking soda, salt, cranberries, raisins, walnuts, coconut together.

Seperately, mix together sugar, eggs, canola oil, and vanilla.

Mix the seperate bowls together.

Fill two 7 inch pans.

Preheat oven to 325°F Farenheit.

Bake for 50 minutes. Freeze for 10 minutes.

For cake, split each cake into 2 pieces with a serated knife down the side for 4 pieces. Apply cream cheese frosting to the bottom of one piece and set it on the plate as the base. Cement each piece to the other via frosting. Cover the cake lightly in frosting.