Preheat oven to 350º F. Grease and flour two 9-inch round pans. Toast all of the pecans on a baking sheet with sides for 10 minutes once the oven reaches 350º.

Carrot Cake:
Sift together flour, baking soda, baking power, salt, cinnamon, and nutmeg; set aside. In a large bowl, beat together eggs, oil, buttermilk, white sugar, brown sugar, vanilla extract. Mix in flour mixture; stir just until combined. Add crushed pineapple, carrots, coconut and pecans; stir just until combined. Distribute evenly between the two prepared pans.

Bake in preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frosting:
In a medium bowl, beat butter and cream cheese with and electric mixer until light and fluffy. Add 1 Tablespoon vanilla extract. Then gradually add the confectioners' sugar, 1 cup at a time. Beat until mixture is smooth and creamy. Frost the cooled cake. Carefully press the remaining toasted pecans onto the sides of the cake.

Optional Decorating:
Refrigerate the remaining cream cheese frosting for a few minutes to so that it sets up slightly, then pipe a nice border around the base and top of cake with a #21 star tip. Decorate the top with piped carrots.

Yield: One 9-inch round cake.