Generously butter 3 9-inch microwave safe silicone cake molds.

In a large bowl, combine the flour, baking soda, baking powder, cinnamon and salt, set aside.

In another large mixing bowl combine sugar, eggs, oil and vanilla with a hand mixer. Mix until pale yellow and fluffy, about 4-5 minutes. You can also do this using a hand whisk.

Using a whisk incorporate the dry ingredients into the wet mixture.

Lastly fold in the grated carrot, raisins, coconut and pineapple.

Divide the batter evenly between the 3 molds.

Microwave each layer individually for roughly 3 1/2- 4 minutes or until firm on top and there is no more wetness. This timing is based on my 1200 Watt microwave so check the wattage of your microwave because your timing may vary.

Once each layer has been microwaved allow to cool for 3-5 minutes before turning out onto a cooling rack.

Once the cake has completely cooled you can frost it with my Best Ever Cream Cheese Frosting.

To assemble: Put your first layer of cake on your serving platter or cake stand. Using a large offset spatula spread a big dollop of the frosting evenly across the cake. Stack the next layer of cake on top of the frosted first layer and repeat the process until all 3 layers have been frosted.

Next, apply a crumb coat or thin layer of frosting around the entire outside of the cake. Do not worry about this looking perfect as its meant to be rustic.

Lastly, decorate the top of the cake. Fill a piping bag with the remaining frosting. Pipe dollops of frosting all across the top of the cake in a circular pattern working from the outside of the cake in. Lastly, decorate the top of the cake with white chocolate carrots. See the video below to learn how to make these decorations.

Store at room temperature for up to 3 days.