Preheat oven to 375 degrees F and line a baking sheet with nonstick parchment paper. Spray a 10” deep quiche pan (ideally with removable bottom) with oil spray or grease with a thin layer of oil or butter. Add walnuts to baking sheet and roast for 10-12 minutes, or until fragrant and slightly darker in color. Set aside.

In a large mixing bowl, whisk together all dry ingredients except coconut. Add grated carrots to a blender and pulse until they are broken into tiny bits but not pureed. Add to a medium mixing bowl, along with remaining wet ingredients. Whisk to thoroughly combine, then add to dry ingredients. Roughly chop walnuts and add 3/4 cup to the batter, along with shredded coconut.

Add batter to pan and spread in an even layer. Bake for 33-35 minutes, or until a toothpick comes out mostly clean with still with some “goo” on it. Allow to cool at least 1 hour before removing from pan and slicing in two discs. I suggest using a large sharp knife and pushing it into the center of the cake (from the side), then gently, moving the knife in a circle. Then I suggest grabbing a thin flat cutting board or plate and pushing the top half onto it. Set halves aside to cool another 30 minutes before frosting.

Combine all ingredients in the bowl of a standing mixer or in a mixing bowl, if using a hand held mixer. Start on the lowest setting and mix until ingredients are mostly incorporated. Increase the speed to high and mix until soft and fluffy, approximately 1 minute. Set aside until cake is ready for frosting. I don’t suggest refrigerating, or it will harden the frosting and make it difficult to spread.