Pre-heat oven to 350°F/180°C. Grease with oil or butter 2 9-inch cake pans. Optionally, use parchment paper on the bottom and grease the sides.

In a medium bowl add the almond flour, baking soda, salt, cinnamon, and nutmeg. Mix well.

In a large bowl add the melted and cooled coconut oil, sweeteners, vanilla, and eggs.

Add the dry ingredients in gradually, stirring until well combined. Then stir in carrots and nuts.

Place half the batter into each of the cake pans. Bake for 30-35 minutes. Let cool and then remove from pans.

For the frosting: In a large bowl add the cream cheese and butter and blend until creamy. Then add in the sweetener and mix until well combined. Finally, add in the vanilla and 1T of heavy whipping cream, mixing until fluffy. Add more heavy cream if you'd like a thinner frosting.

Spread the frosting between the cake layers and on sides using a spatula. Serve or refrigerate until ready to serve.