Preheat your oven to 350 degrees Fahrenheit.
Lightly grease and line with parchment paper the following cake pans: ONE 8-inch round cake pan, ONE 6-inch cake pan, and ONE 4-inch cake pan. **NOTE: You can also do THREE 8-inch cake pans if that's what you have on hand!**
In a large bowl, add the flour, pure cane sugar, baking powder, baking soda, cinnamon, nutmeg, ground cloves, ground ginger, orange zest, and sea salt and whisk together until well combined.
Add shredded carrot to the dry ingredients and mix well until fully incorporated.
In a separate bowl, whisk together the applesauce, almond milk, vanilla, maple syrup and coconut oil and set aside.
Add the wet ingredients to the dry ingredients, and mix together well using a rubber spatula, until fully combined. Gently fold in chopped nuts and diced pineapples. **NOTE: Don't Over-Mix!**
Pour batter evenly into all three cake pans and bake for 35-40 minutes or until toothpick inserted comes out clean in the middle. **NOTE: Smaller cakes will bake sooner than larger one, so keep your eyes on all cakes after the first 20 minutes or so.**
Once cakes are fully baked, remove them from the oven and let cool completely on a cooling rack, about 20-25 minutes.
Meanwhile, make the frosting.