Preheat oven to 350F. Lightly grease two 8" cake pans. I like to dust with a little gluten-free flour or rice flour or you can line the pans with bottoms with parchment to reduce sticking.
In a large bowl whisk together the eggs, milk, vanilla and orange zest.
Place a large wire sieve over the bowl and add the almond flour, coconut flour, stevia, cinnamon, nutmeg, ginger, salt and baking powder. Using a spoon stir until all of the dry ingredients fall through the sieve into the egg mixture below.
Mix the dry ingredients into the wet ingredients just until blended. Fold in the carrots and pecans.
Evenly fill the cake pans with the batter and use a spoon or spatula to even out the batter in each pan. Baked for 25-30 minutes or until a toothpick inserted into the centre of each cake comes out clean.
Remove the cakes from the oven and let cool in the pan for 10 minutes. Then gently flip them over out of the pans on to a wire cooling rack to cool completely.
Cream Cheese Frosting
In a large bowl add the cream cheese, butter and vanilla.
Beat with a hand mixer on high until smooth.
Gradually add in the powdered stevia or Swerve and continue mixing until well blended and smooth.
Once the cakes are completely cooled place one of the cakes top side down on a cake pedestal or flat plate. Frost the top of this cake with about 1/2" of frosting.
Place the second cake top side down on top of this icing layer. Continue to frost the top and sides of the cake. Decorate as you wish and serve.
Storage:Store in the fridge for up to 5 days.Sheet Pan Variation:Pour batter into one 9" X 11" greased cake pan. Bake at 350F for 20-25 minutes or until a toothpick inserted in the centre comes out clean. Let cool completely, frost and serve.