Preheat oven to 350° F. Prepare cake pans using cooking spray and parchment circles.
In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, milk, and vanilla extract. Using an electric hand mixer or whisk, mix together until fully combined.
Add all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix together on low speed until the dry ingredients are combined with the wet.
Add in finely shredded carrots and drained crushed pineapple and fold in using a spatula until combined.
Add in raisins, shredded coconut, and chopped pecans. Fold into the batter until well dispersed throughout the batter.
Divide batter evenly between your cake pans (see equipment for sizes). Use a kitchen scale to ensure that the batter is equally divided.
Bake cakes for approximately 30-35 minutes in the oven until the cakes spring back when gently touched or toothpick comes out clean. *Please note that baking times may be different for different size pans.
Remove cakes from the oven and allow them to cool in the pans on a wire rack until they are at room temperature.
Run a knife or small offset spatula between the cake and edge of the pan to loosen from the edges. Invert the cakes to remove from the pan.
Recommended but not required: Wrap cooled cakes in plastic wrap and chill for at least an hour or overnight.
Level cakes using a serrated knife so that the layers are flat.