Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the almond flour, baking soda, salt, cinnamon, and nutmeg 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, mixing until just combined.
Fold in the grated carrots, chopped walnuts, and raisins 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 cream cheese frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add the powdered sugar and vanilla extract and beat until well combined and fluffy.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Slice and serve. Store any leftovers covered in the refrigerator.