Lightly grease and line with parchment paper a 9x13 baking pan. Set aside.
In a large bowl combine: coconut oil and sugars, beat until pale and fluffy. Add the eggs, and beat just until combined.
Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger. Beat on medium speed just until combined. Scrape the sides and bottom of the bowl as needed.
Using a spatula, stir the Mix-ins into the batter.
Pour into the prepared pan. Place in the oven on the middle rack.
Bake for 40-45 minutes or until a toothpick comes out clean. If the cake starts browning too quickly, cover it with a foil tent.
Once done, remove from the oven and let cool completely before topping with the frosting.
Cream Cheese Frosting:
In a large bowl, beat the butter and cream cheese until fluffy.
Add in the vanilla and powdered sugar and beat until smooth. Scrape the sides and bottom of the bowl as needed.
Spread on top of the cooled cake. Refrigerate for 2 hours at least before serving.
Cut into bars and decorate with candy carrots and sprinkles.
Store leftovers in an airtight container, in the fridge, for up to 3-4 days.