Step 1

Grease two 8-inch cake pans with butter or nonstick spray and line the bottoms with parchment paper for easy release. See notes for 9×13 pan option. Preheat the oven to 350°F (175°C).

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger until combined.

Step 3

Toss the grated carrots with the dry mixture—this helps distribute them evenly throughout the batter. Set aside.

Step 4

In another large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment), beat the sugars and eggs on medium speed until light and slightly fluffy, about 1-2 minutes.

Step 5

Slowly add in the oil and sour cream, mixing until fully combined.

Step 6

Gradually mix the dry ingredients into the wet mixture on low speed until just combined. Gently fold in the shredded coconut and orange zest, if using, with a spatula. If the batter appears too dry, add ¼ cup of milk or additional sour cream until it reaches a smooth, thick consistency.

Step 7

Evenly divide the batter between the two prepared cake pans. Smooth the tops with a spatula. Place the pans on the middle rack of the preheated oven and bake for 30-35 minutes (rotate halfway), or until a toothpick inserted in the center comes out clean.

Step 8

Let the cakes cool in the pans for 10-15 minutes, then run a knife around the edges and carefully turn them out onto a wire rack to cool completely before frosting. Note- Chilling the layers at room temperature or in the fridge for 30-60 minutes before frosting makes them sturdier and easier to handle.

Step 9

While the cakes are cooling, make the frosting.

Step 10

In a mixing bowl, beat the dairy-free cream cheese and butter until smooth.

Step 11

Gradually add powdered sugar, mixing until fluffy.

Step 12

Stir in vanilla extract (and lemon juice, if using).

Step 13

Keep mixing until creamy and spreadable. If too thick, add a splash of dairy-free milk; if too thin, add more powdered sugar. Use more powdered sugar for a firmer, but sweeter frosting.

Step 14

Use immediately or store in the refrigerator until ready to use. Let it soften slightly before spreading if chilled.

Step 15

Place one cooled cake layer on a serving plate and spread frosting on top. Add the second layer and press gently to secure.

Step 16

Spread a generous layer of frosting over the top, then work your way down the sides for an even finish.

Step 17

Top with honey roasted pecans, a sprinkle of orange zest, and enjoy!

Step 18

Serving and Storage – If making ahead of time, cover the cake with plastic wrap or place it in an airtight container. It will keep well in the fridge for up to 4-5 days. Refrigerate leftovers after 2 hours if you are using cream cheese frosting, this will keep it from spoiling.