Instructions

make the cake

1. Preheat oven to 350°F. Grease and line three 6″ cake pans with parchment paper.
2. In a large bowl, mix together sugar, coconut oil, eggs, milk, and vanilla extract.
3. In a separate bowl, combine flour, baking powder, cardamom, ginger, cinnamon, and salt. Carefully fold dry ingredients into wet until mostly combined.
4. Fold in carrots and shredded coconut. Distribute batter evenly into prepared pans (1 1/3 cups of batter per pan).
5. Bake for 30 minutes, or until a knife inserted in the center of the cakes comes out clean. Allow to cool completely before frosting.

make the caramel

1. Make the caramel while the cake is baking. In a medium saucepan, heat the sugar on medium-low heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan.
2. Once the sugar is fully melted and turns a medium gold hue, remove from heat immediately and stir in butter. The mixture will violently bubble. Use your spatula to stir the butter and sugar until they melt together completely.
3. Next, pour in the heavy cream. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and allow to cool for 15 minutes.

make the frosting

1. To make frosting, whip butter and cream cheese in a standing mixer on high speed for 1 minute. Lower speed and add in powdered sugar, ginger, salt, and vanilla extract, mixing until combined.
2. Place the first layer of cake onto a cake stand, then top with a heaping 1/2 cup of frosting. Spread to edges, smoothing evenly. Repeat with second and third layer.
3. Add remaining frosting to sides of cake, then use a cake scraper or flat cake knife to smooth frosting out around edges.
4. Pour caramel around outside crown of the cake, using a fork to help pull drippy bits down the cake. SERVE!