Nutrition information does not include pecans, coconut, pineapple or raisins.
To make the cake vegan: I have not tested this, but I think flax eggs would work very well in this recipe. (It would be 3 tablespoons of flaxseed meal + 9 tablespoons of water.)
To make vegan: If you want to make vegan frosting you could try using a vegan cream cheese in place of the regular cream cheese.
I have not tested this cake with homemade oat flour, only the store-bought version. If you decided to make it with homemade oat flour, please make sure that it is very finely ground.
Cake should be kept covered in the fridge for optimal freshness and will stay good for 4-5 days.
This cake also works well when baked in a 9x13 inch pan. You may need to bake slightly longer, but I would still check it at the suggested time. It’s a great party cake!
You can also make these into carrot cake cupcakes (or muffins without the frosting). They will make about 16 cupcakes as you should only fill the cupcake pan 3/4 of the way full.
The frosting isn’t excessive at all, but if you want to make this for a special occasion or a birthday, feel free to double the frosting!