Preheat the oven to 350 degrees F (180 degrees C). Line your loaf pan or baking dish with parchment paper or grease with spray or coconut oil.
Shred the Carrot (4).
Combine the Coconut Flour (1 cup), Ground Cinnamon (1 tablespoon), Ground Ginger (1 teaspoon), Ground Nutmeg (1/2 teaspoon), Sea Salt (1 pinch), and Baking Soda (1 teaspoon). Mix.
Add the Egg (8), Lemon Juice (1 tablespoon), and Pure Maple Syrup (3/4 cup). Mix. Gradually add in the melted Coconut Oil (1/2 cup) if hot to temper. If cool, just throw it in with the eggs. Wouldn't want to cook those eggs!
Mix together using a whisk. The batter will be thick.
Fold in the shredded carrots and Pineapple (1/3 cup) with a rubber spatula.
Pour into cake pan and bake until a cake tester comes out clean. Mine took 50-55 minutes.
Cool on a wire rack before topping with glaze.
Mix the Light Cream Cheese (4 ounce), Powdered Confectioners Sugar (1/3 cup), Maple Syrup (2 tablespoon), Vanilla Extract (1 teaspoon) and Ground Nutmeg (1 dash) by hand, electric, or stand mixer with the paddle attachment.
Top on cake and garnish with toasted coconut (if desired). Enjoy :)