If making cream cheese frosting, take the butter and cream cheese out of the refrigerator. Prepare your baking pan by greasing and line with parchment paper. Adjust your oven rack so that it is in the middle of the oven and preheat the oven to 350°F (180°C).
Peel and grate the carrots on the largest holes of a box grater.
In a medium bowl add the almond flour, salt, baking powder, baking soda, and spices. In another bowl mix together the carrots, shredded coconut, chopped nuts, raisins, and oil.
With a mixer on medium-high fitted with a paddle attachment if using a Kitchenaid, combine the eggs and sugar. Beat for 5 to 7 minutes until the mixture makes large swirls and when you lift a spoonful of batter and drizzle it, it creates ribbons. Be patient with this step because this is what will make a light cake.
Add the dry flour mixture in 3 additions, alternatively with the carrots mixture also in 3 additions. Beat well after each addition.
Pour the batter into your prepared cake or cupcake pan. Bake the cake for 30 minutes and check to see if it is done. You may need another 3 to 5 minutes. The cake is done when a tester poked into the center of the cake comes out clean and the cake bounces back when gently pressing a finger into the center of the cake. Allow the cake to cool in the pan for 10 minutes, then gently turn out onto a rack to cool completely before frosting.
Frosting and Garnishing
If you are using a Kitchenaid mixer, use the paddle attachment and combine the butter and cream cheese on medium-high speed for 1 to 2 minutes until smooth. On low, add in the powdered sugar, lemon juice or vanilla, and salt and mix for 1 minute. Turn the mixer to medium-high and beat for 4 minutes until the frosting is light and airy. If the frosting to too thick mix in a tablespoon of heavy cream or plain yogurt. Add more as needed. Frost your cake. If you want to candy carrot coins for garnishing see the Notes below.
Make ahead: This cake stays moist and fresh for 3 days wrapped tightly and stored in the refrigerator.
Nutrition: The nutrition information does not include any frosting.
Sugar: This cake is lightly sweetened. If you want a sweeter cake, add another 2 tablespoons of sugar. I have had good luck using the sugar substitute Whey Low if you prefer to take the sugarless route.
1 cup very thinly sliced peeled carrot, a mandoline is ideal.
1/4 cup water
2 tablespoons sugar
In a small pan over high heat, stir all the ingredients together. When the water begins to boil turn the heat down to simmer and cook until the carrots are soft; about 5 minutes. Turn up the heat to medium and cook until the liquid is thick and syrupy. Add 2 big pinches of sugar and stir to coat the carrots. Spread the carrots out onto a parchment-lined tray and allow them to cool.