Preheat oven to 350 degrees.
In a large bowl combine flax eggs, maple syrup, coconut oil, vanilla extract and vinegar. Mix to combine.
In a separate medium-sized bowl combine coconut flour, almond flour, baking soda, baking powder, cinnamon and salt. Toss to combine.
Gradually add dry ingredients to the large bowl of liquid ingredients and stir by hand until just combined. It is OK if there are a few small lumps.
Lastly, add in carrots, coconut flakes and nuts or raisins. Stir until ingredients are evenly incorporated.
Line a loaf pan (8.5” x 4.5”) with parchment paper and spritz with non-stick cooking spray. Spread batter evenly in the pan.
Bake in preheated oven for 50-60 minutes, or until top turns a golden brown and a toothpick comes out clean.
Let carrot cake loaf sit at room temperature and cool completely before frosting.
While carrot cake loaf is baking, place all Vegan Maple "Cream Cheese" Frosting ingredients in the bowl of a small food processor.**
Process until a smooth consistency is reached (4-6 minutes) and scrape down the sides of the processor every 30-60 seconds.
Set frosting aside until carrot cake loaf is ready to be frosted.