Preheat oven to 350°F / 175°C. Generously grease two 8 by 3-inch cake pans, then line them with greased parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined.
In a separate bowl, whisk together both sugars, oil, eggs, vanilla, orange zest, 1 3/4 cups / 150g of the coconut, dried fruit, and carrots. Then add the dry ingredients and mix just until uniformly combined.
Divide the batter into the two prepared pans and spread evenly using an offset spatula. Gently tap the pans on the counter several times to release excess air bubbles.
Bake until a tester comes out clean, 50 to 55 minutes. Let cakes cool completely before removing from the pans. Remove the parchment paper and place one cake layer on a serving plate.