Preheat the oven to 350F. Line and grease an 8×8-inch baking dish.
In a medium bowl, whisk together the almond flour, coconut flour, coconut, baking soda, baking powder, cinnamon, nutmeg, ginger and salt.
In a small bowl, whisk the eggs, maple syrup, yogurt, vanilla, coconut oil and carrots together. Add the wet ingredients into the dry, and mix until just combined.
Transfer to the prepared baking dish, and bake for 22 to 25 minutes, or until a toothpick comes out clean. Let cool in the pan before frosting.
In a small bowl, mix the yogurt, tahini, maple syrup and cinnamon. Spread over the cooled cake, and cut into 8 squares.