Step 1

Preheat oven to 350ºF. Prepare a 9" x 13" cake pan or baking dish by coating with cooking spray and making a parchment paper sling. Set aside.

Step 2

In a large bowl add the avocado oil, coconut sugar, eggs, almond milk and vanilla extract. Whisk well until fully combined.

Step 3

To the bowl add the almond flour, coconut flour, baking powder, baking soda, spices and salt and whisk it together until it's fully combined.

Step 4

Fold in the carrots, pecans, coconut and raisins.

Step 5

Place batter into the prepared baking dish and smooth down the top with an offset spatula.

Step 6

Baking in the middle rack for 45 minutes, or until the top is puffy and the cake springs back when lightly pushed down in the center.

Step 7

Let cool completely. This step can be done up to two days in advance.

Step 8

With an electric mixer beat the butter until fluffy, about 2 minutes. Add the cream cheese and vanilla and beat until the mixture has lightened up, about 3 minutes.

Step 9

Add the salt and sugar and mix on low speed until well blended. Increase the speed to medium and beat until fluffy, 1 to 2 minutes.

Step 10

Place the frosting in the center of the cake and smooth it over the cake with an offset spatula, creating waves.

Step 11

If desired top with chopped pecans.