Preheat oven to 325 degrees. Line a 13" x 9" Pyrex dish with parchment paper and grease or spray with non-stick spray. Then lightly flour and tap flour around to cover bottom and sides. Set aside.

In a bowl, mix together 2 1/2 cups flour, 1 1/4 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 2 tsp of cinnamon, and 1/8 tsp nutmeg. Set aside.

In a large mixing bowl, whisk together 4 eggs, 1 1/2 cups sugar, 1/2 cup light brown sugar, 1 1/2 cups vegetable oil, 2 tsp vanilla extract until thoroughly combined. Add the flour mixture and use a spatula to combine. Then add the 3 cups grated carrots, 1 can (drained) pineapple, 1 cup chopped walnuts, 1 cup raisins, 1/2 cup shredded sweetened coconut and fold into the mix until combined.

Pour the batter into the Pyrex dish and spread evenly. Bake until a toothpick inserted comes out clean about 45-55 minutes. Cool the cake in the dish for about 10 minutes.

Line a baking sheet with parchment paper to place carrot cake slices. To cut the shapes of the cake wedge slices, you can use kitchen twine to mark out the outline of the carrot shaped wedges. Use a ruler to measure every 3" and mark the cake along the 9" side. Draw a line down the middle on the 13" side. Outline the cake wedges with the twine or the tip of a sharp knife. Then slice the cake wedges and place on the parchment lined baking sheet.

Beat 10 tbsp butter and 16 ounces of cream cheese on medium until smooth, about 2 minutes. Add 1 1/2 tsp of vanilla extract and 1 pinch of salt and combine. Add one cup of powdered sugar at a time on low and mix until all three cups are added. Then beat on high until mixture is light and fluffy, scraping down the sides of the bowl.

Use a spatula to smooth cream cheese frosting onto each slice top. Melt orange candy melts according to instructions and transfer to a piping bag or ziplock bag with a tiny tip cut off one corner. Pipe the orange icing across the top of each cake wedge.

Prepare a baking sheet with wax paper. Melt the green candy melts and transfer to a piping bag. Pipe carrot stems onto wax paper, create 4-5" stalks and then add angled lines out of each side. Place the baking sheet with green stalks in a refrigerator to harden. When ready, insert a stem into the end of each carrot cake wedge.