Preheat the oven to 350F and generously grease your pan with coconut oil
Combine the coconut flour, applesauce, coconut oil, eggs, cinnamon, ginger, nutmeg, salt, lemon juice and baking soda
Mix well to create a uniform batter. (If any of your ingredients are cold the mixture will be thicker than traditional cake batter, but don't worry, it will still bake just fine
Stir in shredded carrots and raisins
Spoon batter into your prepared pan(s) and bake at 350 until the center is firm, about 35-40 minutes for (2) 9-inch pans, about 45-50 minutes for bunt pan, or 30 mins for 24 cupcakes
Open coconut milk and drain liquid from can
Transfer coconut cream to food processor or bowl
Blend in vanilla and stevia until fluffy
Allow to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before frosting with Whipped Coconut Topping
For best shelf-life, store the cake covered in the fridge for up to one week