Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the almond flour, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
In a large bowl, beat the eggs with the maple syrup, melted coconut oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the grated carrots, chopped walnuts, and shredded coconut until evenly distributed.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
While the cake cools, prepare the frosting by beating the softened cream cheese and butter together until smooth and creamy.
Add the powdered sugar and vanilla extract to the cream cheese mixture and beat until fully combined and fluffy.
Once the cake is completely cooled, remove it from the pan and spread the cream cheese frosting evenly over the top.
Slice and serve. Store any leftovers in an airtight container in the refrigerator.