Heat the oven to 350°F with a rack in the middle position. Mist a 12-cup nonstick Bundt pan with baking spray, including the center tube and all crevices. In a large bowl, whisk together the flour, baking powder and salt.

In a blender, combine the carrots, sugar, coconut cream, oil, eggs, orange zest and vanilla. Blend until smooth, 1 to 2 minutes, scraping the jar as needed. Pour into the dry ingredients and whisk gently until smooth; the batter will be thin. Transfer to the prepared pan.

Bake until the cake is golden brown and a toothpick inserted about 2 inches from the edge comes out clean, 40 to 45 minutes. Cool in the pan on a wire rack for 30 minutes. Run a small silicone spatula between the edges of the cake and the pan to loosen the sides; invert the cake onto the rack and lift off the pan. Cool completely, about 2 hours.

To make the glaze, put the chocolate in a medium bowl. In a microwave-safe liquid measuring cup or small bowl, heat the orange juice on high until just beginning to simmer, about 40 seconds. (Alternatively, in a small saucepan over medium, bring the juice to a bare simmer.) Immediately pour 3 tablespoons juice over the chocolate, then gently shake the bowl to fully submerge the chocolate; let stand until the chocolate softens, about 2 minutes.

Gently whisk the chocolate mixture until smooth. Add the oil, then whisk again until smooth and shiny. Let stand, stirring occasionally, until cooled to room temperature, about 10 minutes. The glaze should have the consistency of pourable yogurt. If it is too thick, whisk in the remaining orange juice 1 teaspoon at a time (it’s fine if the juice has cooled).

Transfer the cake to a platter. Using a large spoon, drizzle the glaze onto the cake, allowing it to run down the sides. Garnish with sprinkles (if using), then dust off any sprinkles that landed on the platter. Let the glaze set for at least 15 minutes before serving.