Preheat oven to 350°F and spray a 9-inch cast-iron skillet with nonstick cooking spray.
Whisk the flour, baking soda, salt, cinnamon, nutmeg, and ginger together in a large bowl. Set aside.
1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon, ½ teaspoon freshly grated nutmeg, ¼ teaspoon ground ginger
Place the sugar, oil, and eggs in a medium bowl and whisk together until smooth.
1 cup granulated sugar, ⅔ cup vegetable oil, 2 large eggs
Add the sugar mixture to the flour mixture and stir just until no flour is visible.
Fold in the carrot, pineapple, coconut, and ⅓ cup pecans – do not overbeat.
1½ cups finely grated carrot, 4 ounces crushed pineapple, ¼ cup sweetened flaked coconut, ¾ cup chopped honey-roasted pecans
Pour the batter into the sprayed skillet and bake 30-35 minutes, or until a wooden toothpick inserted in the middle comes out clean.
Cool completely on a wire rack.