To make the cake: Preheat your oven to 350 degrees and place 30 liners into 3 cupcake pans

In a large bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt.

Place butter in the bowl of an electric mixer fitted with a paddle attachment on high for about a minute.

Add sugar and continue to beat them together until creamed for about 3-5 minutes.

Add the dry ingredients incrementally alternating with the eggs only one at a time just until the yellow disappears beginning and ending with the dry.

Add the vanilla and mix.

Add the carrots, coconut, pineapple, raisins and walnuts. Stir until completely incorporated.

Scoop batter into cupcake wells until ⅔ full.

Bake for 15-20 minutes or until a clean toothpick comes out clean. Check at 15. Cool pans on a wire rack for 5 minutes and them remove the cakes and completely cool on the rack.

To make the icing: Combine all ingredients in a food processor and pulse just until smooth and creamy. Place the icing in a piping bag.

Pipe icing on the cupcakes and then top with pecans and toasted coconut. Say Grace and enjoy!