Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom of the pan with parchment paper, and lightly grease the parchment.

Finely grate the carrots. You will need: 1 cup for the topping (lightly squeeze out excess moisture) and 1¼ cups for the cake. In a dry skillet over medium heat, add chopped pecans and shredded coconut.

Toast for 3–5 minutes, stirring frequently, until the nuts are fragrant and lightly golden and the coconut is golden (watch closely, as it burns quickly).

Transfer to a plate immediately to stop cooking and allow to cool.

Toast nuts and coconut in a dry pan over medium heat until golden and fragrant. Let cool.

Soak raisins in a little orange juice for 10 minutes, then drain.

In a small saucepan, melt 4 tablespoons of butter over medium heat. Whisk in ¼ cup of coconut sugar and 2 tablespoons of maple syrup until glossy and just beginning to bubble.

Add 1 cup of squeezed, grated carrots. Cook for 1-2 minutes, stirring, until slightly thickened. Pour the mixture into the prepared pan and spread evenly.

In a bowl, combine toasted nuts, toasted coconut, and 1 tablespoon of orange zest. Sprinkle evenly over the carrot caramel and press gently to help it stick. Set aside.

In a medium bowl, whisk together: 1 cup all-purpose flour, ¼ cup almond flour, 2 tablespoons all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, cinnamon, ginger, nutmeg, and cardamom. Set aside.

In a large bowl, whisk eggs until slightly foamy. Add coconut sugar and whisk until slightly thickened. Slowly stream in the oil and whisk until emulsified.

Whisk in: ½ cup Greek yogurt, 1 teaspoon vanilla extract, 1 teaspoon orange zest, 1 tablespoon orange juice, and 1 tablespoon finely grated fresh ginger. Mix until smooth.

Add the flour mixture to the wet ingredients in two parts, folding gently just until combined.

Fold in: 1 ¼ cups grated carrots, ¼ cup shredded coconut, ¼ cup toasted nuts, and ⅓ cup raisins (drained if soaked). The batter will be thick but spreadable.

Carefully spoon the carrot cake batter over the topping and gently spread to the edges without disturbing the layers.

Tap the pan lightly on the counter to release air bubbles.

Bake for 40–45 minutes, rotating halfway through, until the top is golden brown, the center springs back, and the toothpick comes out with a few moist crumbs.

If browning too quickly, tent loosely with foil for the last 5–10 minutes.

Let the cake cool in the pan for 10–15 minutes.

You’re looking for: the pan is warm, not hot, and the topping is still soft and glossy. Run a thin knife around the edges.

Place a serving plate over the pan. Hold firmly and flip in one smooth, confident motion. Let sit for 1–2 minutes, then gently lift the pan.

Beat cream cheese, powdered sugar, milk (or heavy cream), and vanilla until smooth and thick. It should hold its shape but still spread easily. Once the cake has cooled completely, dollop onto the center and spread gently toward the edges with an offset spatula or the back of a spoon.

Decorate to your liking. I sprinkled extra toasted nuts, coconut, and added candied carrot ribbons.