1 pound finely grated carrots
1 1/4 cups sugar
1 cup firmly packed brown sugar
1 1/4 cup canola oil
4 extra large eggs, at room temperature
2 teaspoons pure vanilla
Finely grated zest of 1 large orange
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmegs
1 1/4 cups sweetened shredded coconut
1 cup chopped dried apricots and dried cherries
28 ounces cream cheese, softened
8 ounces unsalted butter, softened
2 teaspoons pure vanilla
1/4 teaspoon lemon extract (optional)
2 teaspoons lemon juice
5 cups confectioners' sugar
2 tablespoons Lyle's Golden Syrup or honey
2 cups sweetened shredded coconut for pressing on the outside of the cake
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