Prep your pan and oven. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan or 8x8-inch square pan with parchment for easy release.

Mix dry ingredients. In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1/2 cup granulated erythritol, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/2 teaspoon salt. Break up any clumps for a smooth batter.

Combine wet ingredients. In another bowl, whisk 4 large eggs, 1/2 cup unsweetened almond milk, 1/3 cup avocado oil, 2 teaspoons vanilla extract, and 1 teaspoon apple cider vinegar until smooth.

Bring it together. Pour wet ingredients into the dry bowl. Stir until just combined. The batter will be thick but scoopable.

Fold in the carrots and extras. Add 1 cup finely grated carrots (lightly packed). If using, fold in 1/4 cup unsweetened shredded coconut and 1/4 cup chopped walnuts or pecans.

Fill the pan. Spread batter evenly into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.

Bake. Bake for 25–32 minutes, until the top is set and springs back, and a toothpick comes out mostly clean with a few moist crumbs.

Cool completely. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Cool fully before frosting, or the frosting will melt.

Make the frosting. Beat 8 ounces room-temperature cream cheese with 4 tablespoons softened unsalted butter until smooth and fluffy. Add 1/2 cup powdered erythritol (or to taste), 1 teaspoon vanilla, and 2 teaspoons lemon juice. Beat until creamy. If needed, add 1–2 teaspoons almond milk to loosen or more powdered sweetener to thicken.

Frost and finish. Spread frosting over the cooled cake. Sprinkle with chopped nuts if you like. For cleaner slices, chill 20–30 minutes before cutting.