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Whisk together the eggs, cottage cheese, pure maple syrup, and vanilla extract in a large bowl until well combined.
In a separate bowl, whisk together the almond flour, tapioca flour, shredded coconut, baking powder, cinnamon, nutmeg, and sea salt (the dry ingredients).
Pour the dry ingredients into the bowl with the wet ingredients and stir well until a smooth batter forms.
Add in the grated carrots and dried cranberries and stir well.
Preheat the oven to 350 degrees Fahrenheit and line a 8-inch square baking pan with parchment paper or spray it with cooking spray.
In a small bowl, stir together the almond flour, chopped pecans, pure maple syrup, melted butter, ground cinnamon, and sea salt until well combined.
Pour the carrot cake batter into the prepared pan and spread it into an even layer.
Sprinkle the crumb topping over the cake batter evenly.
Bake cake for 30 to 35 minutes, or until it reaches an internal temperature of at least 190 degrees Fahrenheit. To check the temperature, insert a digital thermometer into the center of the cake. If at any point during the baking process the topping appears too brown, cover the pan with aluminum foil.
Let the cake cool completely to room temperature before slicing and serving.
Enjoy this carrot cake coffee cake with a mug of coffee or tea and enjoy!