Preheat oven to 350 degrees. In a bowl, whisk together carrots, eggs, coconut sugar, coconut oil, almond milk + lemon juice, toasted coconut and pineapple.

In another bowl, whisk together almond flour, arrowroot flour, coconut flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

Stir flour mixture into carrot mixture until well combined.

Grease loaf pan and add parchment paper to the pan as well.  Pour batter into lined pan and bake for 45-50 minutes or until a toothpick inserted in the middle of the pan comes out clean.

In a small bowl combine powdered sugar and almond or coconut milk and stir to combine until an icing forms.  Spread icing over cake and top with remaining toasted coconut.