Preheat the oven to 350 degrees F. Grease
two 8-inch-round cake pans
and line each bottom with a round of parchment paper.
Beat the sugar and eggs
together until smooth and pale. Slowly beat in the oil, scraping the sides of the bowl so it is evenly blended. Sift
together the flour, baking soda
, cardamom, cinnamon, fennel
, nutmeg, cloves
and salt and add to the eggs. Continue to beat until it is just combined. Stir in the carrots and coconut
and pour the batter
into the prepared pans. Bake until the cake is firm to the touch and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool and remove the cakes
to a cooling rack
. Cool completely before frosting.
To frost: Place a cake layer on a cake platter and cover with a layer of the Spiced Mascarpone Frosting
. Place the second layer on top of it and frost the rest of the cake. Scatter the toasted coconut on top.