Preheat the oven to 350 F. Line the bottom of two 8-inch round cake pans with parchment paper rounds. Spray parchment paper and sides of the pans with coconut oil. In a medium mixing bowl, mix together the dry ingredients – almond flour, coconut flour, baking soda, cinnamon, nutmeg and sea salt, set aside.
In a separate large mixing bowl, whisk together the eggs, vanilla extract, maple syrup, almond milk and melted coconut oil.
Add the dry mixture to the wet and continue to whisk until fully combined and a thick batter forms, fold in the shredded carrots, raisins and chopped walnuts.
Divide the cake mixture equally between the cake pans, bake in the preheated oven for 25-30 minutes. Test with a toothpick, if it comes out clean, then the cakes are done.
Remove from the oven and let cool completely before removing from the pans and frosting.
To frost use one batch of the cashew cream cheese frosting. Spread out one tablespoon of the frosting onto the cake stand, invert one cake on to the stand, then add about ½ heaping cup of the frosting and spread out, invert the other cake onto it, then frost the top and sides of the cake with the remaining frosting, decorate with chopped pecans.
Nutrition info doesn’t include frosting. To make this recipe keto freindly, omit the raisins and use lakanto maple flavored syrup instead of maple syrup.