Preheat the oven to 350 degrees F (180 degrees C) and lightly coat the inside of two round 8x8 or 9x9 pans with Non-Stick Baking Spray (as needed).
In a large bowl, beat together the Large Egg (5), Butter (1 cup), Truvia Baking Blend (1/3 cup), and Vanilla Extract (2 teaspoon) until well combined.
Add in the Carrot (2 cup), Walnut (1 cup), Unsweetened Coconut Flakes (1 cup), Raisins (1 cup), and Canned Crushed Pineapple (8 ounce). Stir to combine.
Fold in the Almond Meal (1 1/2 cup), Ground Cinnamon (2 teaspoon), and Baking Powder (2 teaspoon) until just combined.
Divide the batter evenly among the prepared cake pans and place in the oven to bake for about 40 minutes or until an inserted toothpick comes out clean.
Once done, remove the cakes from the oven and allow to cool completely.
While the cakes are cooling, beat together the Neufchâtel Cheese (8 ounce), Powdered Confectioners Sugar (1 1/2 cup), and Vanilla Extract (1 teaspoon) to create your cream cheese frosting.
When the cakes are cooled completely, remove one of them out to a plate or serving dish.
Top the cake with a little less than half of the cream cheese frosting and spread evenly.
Layer the next cake over the top.
Frost with the remaining cream cheese frosting, and top with any additional walnuts or shredded carrot if desired.