• Preheat oven to 375º F. In a large cast-iron skillet over medium heat, melt 1 tablespoon coconut oil. Add carrots and sauté until beginning to soften, about 2-3 minutes. Add raisins and cook until carrots are soft and raisins are softening, another 2-3 minutes. Add in walnuts, cinnamon, coconut, and pineapple. Stir to combine and remove from heat. pour eggs + cream over. 375 for 20 m and then broil.
• In a medium bowl, combine 1 tablespoon maple syrup (if using), 1 teaspoon vanilla extract, eggs, 1/2 cup coconut cream, and pinch of salt. Whisk until smooth. Pour over carrot-raisin mixture and smooth with a spatula. Bake at 375º F for 20 minutes or until a knife, inserted in the center, comes out clean. If desired, broil for a couple minutes to brown the top, but watch very carefully! The top will burn easily. Let cool 5 minutes before serving.

Make the Cream Cheese Glaze

• While bake is in the oven, make your cream cheese glaze. Combine all cream cheese glaze ingredients and whisk until smooth. Taste, and add a bit more maple syrup, to suit how sweet you like it. Spoon over wedges over carrot cake bake, or drizzle from a pastry bag or plastic bag with corner cut out.