Coconut Carrot Cake - Fresh Bean Bakery

Preheat the oven to 350°F / 175°C. Butter a 7" springform pan, then coat the inside with sugar.
Wash, peel, and shred the carrots. Make sure to weigh the carrots after shredding to ensure you have 150g.
To a medium sized mixing bowl, add the sugar, vegetable oil, sour cream, and eggs. Whisk vigorously until well combined, then whisk in the shredded carrots and coconut.
Add in the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Gently whisk the dry ingredients into the wet ingredients just until the last streak of flour dissapears.
Pour the cake batter into your prepared pan. Bake for 45-50 minutes, until a toothpick inserted in the center of the cake comes out with only a few moist crumbs.

While the cake is baking, brown the butter: add the butter to a small saucepan and set it over medium heat. Stir the butter occasionally until it turns amber in color and develops little brown specks.
Transfer the butter to a shallow-heat safe bowl and leave it to cool at room temperature. (If you need the butter cooled fast, you can set it in the freezer and stir it every 5 minutes until it turns solid, then set it at room temp.)
In a large mixing bowl, with a hand or stand mixer, beat together the cream cheese, brown butter, salt, and orange zest until the mixture is light and fluffy.
Add in half of the powdered sugar and beat until combined. Then, add in the rest of the powdered sugar and beat for an additional 2 minutes.
Keep the frosting stored in the fridge until you're ready to assemble the cake. (*You may need to let it sit out at room temp for 10-20 minutes before frosting the cake if the frosting gets too cold.)

Once the cake has fully cooled to room temperature, cut it horizontally into three pieces.
Set the bottom third of the cake back into the springform pan and evenly spread ⅓ of the cream cheese frosting over it. Place the middle of the cake into the pan and top it with another ⅓ of the frosting.
Place the top third of the cake on to the cake, then set it in the freezer to firm up for ~20 minutes. (This will make it much easier to frost the outside of the cake).
Remove the cake from the freezer and from the pan and set it on a serving tray. Spread the remaining cream cheese frosting over the outside of the cake (it will be a thin layer), then coat the outside of the cake with sweetened coconut flakes. Slice, serve, and enjoy!

Store extra cake sealed airtight in the fridge.