Preheat oven to 325. Butter and flour two 9” round cake pans and line with parchment, or spray with nonstick baking spray and line with parchment.
Peel and shred/grate carrots. Set aside.
In a medium mixing bowl, whisk together spelt flour, baking powder, baking soda, salt, spices, and orange zest.
In the bowl of a stand mixer fitted with the paddle attachment, beat sugars and eggs on medium speed until creamy and slightly thickened, about 3-4 minutes.
Add flour mixture alternately with oil and crème fraîche, mixing just to combine.
Remove bowl from stand, give the batter a couple of whisks with the paddle attachment, then fold in the carrots, pistachios and coconut.
Divide batter evenly into the two prepared cake pans. Bake until golden and a tester inserted into the middle of each cake comes out clean, about 30 minutes. Allow to cool for 10 minutes in pan then remove onto wire cooling racks to cool completely
Place cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Cream together until soft and fluffy. Add vanilla and salt and mix for a couple of seconds. Add powdered sugar, mix on low speed to combine, then increase speed to medium high and whip until light and fluffy.
Cut each cake into two even layers. Place bottom layer of first cake onto cardboard round or serving platter. Spread ¼ of frosting evenly on cake, spreading to the very edge of the layer. Carefully place the other layer on top of filling and top with another ¼ of frosting. Repeat with the remaining cake layers. If frosting peeks out beyond edges of cake layers, you can simply scrape off with an offset spatula, use it to create a decorative skim coat on the outside of your cake as pictured above, or leave it as is.
Candied carrot strips, additional toasted pistachios, or toasted coconut all make excellent decorations for the top of the cake.
Great instructions for making candied carrot strips can be found here:
*this recipe yields a very large amount and can easily be cut in half. Hold finished cake in refrigerator until serving and store cold.