Make the cake: Heat your oven to 325 ° F( 160 ° C). Cover a 9-inch round (or 8-inch square) cake pan with nonstick spray and line the bottom with parchment paper. Set side.

Places the eggs and 1 cup brown sugar in the bowl of an electrical mixer and whisk at medium-high speed for 8 minutes, or till thick and doubled in volume. Integrate staying ingredients– carrots, almond flour, coconut, dates, salt, spices, baking powder, oil, and vanilla– in a big bowl, tossing to integrate. Fold the carrot mix into the beaten egg mix, attempting to deflate the eggs just possible, and spoon the mix into your ready cake pan. Smooth the top of the cake so that it’s level.

Bake for 50 to 60 minutes however please note: A toothpick placed into the center will come out tidy of batter as early as 35 to 40 minutes however it will not be baked sufficient (i.e. the crumb may be wet and may even appear a little underbaked in the center) unless you take it another 10 to 15 minutes. The cake is flexible of what you may believe is overbaking, even if the sides appear dark.

Eliminate cake from oven and right away run a knife around the cake, to loosen up anywhere that may be stuck. Let cool for 15 minutes in pan on a rack, then turn it out onto a baking rack, remove the parchment, and let cake cool right side-up till it’s at space temperature level. I typically rush this along either outside on a cold day or in the refrigerator.

Make the icing: [See Note about cream cheese temps in the post] In a stand mixer, food mill, or with a hand-mixer: Beat or mix cream cheese, sugar, sour cream, and and vanilla paste and draw out till velvety and light.

To frost and embellish: Spread 2/3 (simply eyeball it) of icing on cooled cake and spread it in a thin, smooth layer. Location the staying icing in a bag and snip the corner off. Pipeline overlapping squiggles around the cake till you run out icing.

Do ahead: Keep remaining cake in refrigerator. It keeps (without appearing dry, hooray) for 5 to 6 days.