Preheat oven to 350°.
Grease two 9-inch cake pans with shortening or spray. Line bottoms with parchment and grease again. Add about a Tbsp. of flour and rotate pan around to lightly coat the bottom and sides. Shake out excess flour.
In a medium mixing bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
In a large mixing bowl, whisk together eggs, sugar, oil, and vanilla.
Spread pecan halves on a baking sheet and bake for 7-8 minutes until fragrant. Remove and allow to cool completely before chopping.
Mix the dry ingredients into the liquid until combined. Stir in shredded carrots, pineapple, and optional coconut, raisins, and pecans until evenly dispersed.
Divide batter equally between the 2 prepared pans. Bake for 35-37 minutes until an inserted toothpick comes out clean.
Allow cake to cool in pan for 10-15 minutes. Run a knife around the edges and then invert over a wire rack. Give the back of the pan a good pat, and it should release. Remove parchment paper and let cakes cool completely.
Frost cooled cakes and then garnish with toasted pecans.