• First, preheat the oven while we prepare the batter.

  In a large bowl, add the whole wheat flour and almond flour, previously sifted. Also, add the baking powder, baking soda, ground cinnamon, and ground nutmeg.
• In another bowl, beat the eggs. Add the melted coconut oil, soaked dates, almond milk, and vanilla extract. Use a blender to mix well and blend the dates until you get a smooth mixture.
• In the bowl with the dry ingredients, gradually add the mixture from the other bowl. Mix until all the ingredients are well combined.
• Add the grated carrots and finely chopped walnuts, and continue mixing.

  Pour the batter into a greased cake mold and bake for about 35 minutes at 180°C (350°F). After that time, check if the cake is done by inserting a toothpick into the center and making sure it comes out clean.

Now, let's move on to the frosting.

• Wait for the cake to cool down, then slice it in half lengthwise. We're going to prepare the frosting to fill our sugar-free carrot cake. In a bowl, add the cream cheese, honey (or sugar-free sweetener), and orange zest. Beat until you get a smooth and creamy texture, then use it to fill the cake. You can also cover the cake with the same mixture.