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1
Position rack in the center of the oven and preheat the oven to 350u00b0F. Line two baking sheets with parchment paper.
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2
Sift together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt onto a sheet of waxed paper.
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3
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars until light and creamy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula, then add the eggs and the vanilla and beat until combined. Mix in the flour mixture just until combined, then add the carrots, raisins, and coconut (if using). Chill the batter in the refrigerator for at least 1 hour.
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4
Using a small ice-cream scoop or 2-tablespoon scoop, drop about 2 tablespoons of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 20 minutes each or until the cakes spring back when pressed gently. Remove from the oven and let the cakes cool in the pan for at least 5 minutes before transferring them to a rack to cool completely.
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5
Sift confectioners' sugar onto a sheet of parchment paper.
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6
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and sugar on low speed until combined. Add the orange zest, butter, vanilla, and orange juice. Increase the speed to medium and beat until creamy and smooth, about 4 minutes.
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7
Spread the filling onto the flat side of one cake using a knife or spoon. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.
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8
Alternatively, you can use a pastry bag with a round tip to pipe the filling onto the cakes, which will give you a smoother, neater presentation.
