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1
To make the cake batter, clean, peel and grate the carrots. Beat the brown sugar, oil, salt and eggs until creamy. Sift together the flour, baking powder and cinnamon. Add 1/4 of the dry ingredients into the egg mixture, and then add 1/4 of the buttermilk. Continue alternating adding the dry mix and the buttermilk. Fold in carrots and coconut flakes.
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2
To make the 3 cake layers, preheat oven to: 400u00b0F. Divide the batter into three. Pour one-third into a greased and floured 9 inch springform pan, and smooth the top with a spatula. Bake for 15-20 minutes, until an inserted skewer comes out clean. Remove from oven and allow to cool, release the cake from the pan and set on a cooling rack. Clean the springform, grease and dust with flour. Now bake another third of batter, and repeat the process with the final third. Allow all three layers to cool
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3
To make the icing, mix the butter and 1/3 cup powdered sugar until creamy using the whisk attachment of an electric mixer. Slowly add cream cheese, lemon juice, vanilla extract, and 1/3 cup of powdered sugar
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4
To assemble the cake, place a cake ring around the one of the cakes. Cover the top of this cake with the cream cheese icing, to about 1/4 inch thickness. Set the second cake on top of this, ice, and repeat with the third layer. Refrigerate for about 1 hour.
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5
Remove the cake from the cake ring. Ice the sides of the cake with the remaining icing. Coarsely chop the walnuts (if using) and sprinkle over the cake. Chill the cake again for approx. 2 hours before serving.
