Carrot Cake with Coconut and Dates

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Ingredients

4 large eggs
1 cup (215 grams) brown sugar, light or dark
12 ounces (340 grams) grated carrots, or 2.75 cups, gently packed; start with more (about 15 ounces) to account for trimming and peeling
3 cups (340 grams) almond flour or almond meal; cups were scooped then leveled
Heaped 1/2 cup (45 grams) finely shredded unsweetened coconut
1 cup (155 grams) diced, pitted dates
1 1/2 teaspoons kosher salt (Diamond brand; use 1 teaspoon of other brands)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 1/2 teaspoons baking powder
1/3 cup (75 grams) melted coconut oil, olive oil, or a neutral oil
1 teaspoon vanilla extract
1 cup (8 ounces or 225 grams) non-dairy or regular cream cheese [see Note]
2 tablespoons (30 grams) sour cream or plain yogurt
1/2 cup light brown sugar
1/2 teaspoon vanilla bean paste (replace with additional extract if you don’t have)
1/2 teaspoon vanilla extract

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