Combine the almond flour, coconut flour, desiccated coconut, cinnamon, nutmeg, all spice, ginger and baking powder together in a large bowl. Mix well.
Add the grated carrots to the dry ingredients.
Mix the eggs, vanilla, butter and sweetener together in another bowl.
Add the eggs, vanilla, butter and sweetener to the dry ingredients and mix well.
Scoop the mixture into a 20 cm well-greased pan lined with baking/wax paper.
Bake for 20 to 25 minutes at 180 ᵒ C. Test the cake after 20 minutes, use a testing pin or a knife to see if the cake is baked, if it does not come out dry, bake for a few more minutes. Remove from the oven and place on a drying rack to cool.
Make your frosting by adding the cream cheese, sweetener, thick cream and pecan or walnuts (if you are using it) together in a bowl and mix well.
Spread the frosting over your cooled down cake. Serve and enjoy!
This cake will keep in an air tight container for 2 days. It will also keep in the fridge for up to 5 days.