Preheat oven to 325 degrees F, and grease a 8x8 inch metal pan, line with parchment paper so that the parchment comes over the edges slightly (you will fold down before baking),and lightly grease the parchment paper as well. Set aside.

Combine almond flour, baking soda, baking powder, salt, cinnamon in a bowl with a whisk, pastry cutter or fork, set aside. Do not skip this step, it not only combines the ingredients but makes the flour super fine which helps with the texture of the bread

Add oil, brown sugar and granulated sugar to a large mixing bowl, and using a stand mixer or hand mixer, mix until thoroughly combined. Mixture will be smooth, do not worry if it looks like some oil is sitting on top when the mixer stops.

Add eggs one at a time, mixing thoroughly after each addition.

Add vanilla, yogurt and crushed and drained pineapple. Mix thoroughly.

Add dry ingredients alternately with the grated carrots to the wet ingredients.

Pour the batter into the prepared square pan. Tuck the parchment paper in on all sides.

Bake at 325 degrees F for 55 minutes uncovered, then cover loosely with foil and continue baking 15 minutes.

Let cool for at least 30 minutes before lifting the cake out of the pan by grabbing onto the parchment paper, and let continue cooling on a baking rack. Leave parchment paper on for now.

Using a stand mixer or hand mixer, combine cream cheese and butter, then add in the remaining ingredients and mix until very well combined and creamy.

When the cake is fully cooled, carefully peel back the parchment paper as you transfer the cake to your serving plate. Spread frosting to the top of the cooled carrot cake loaf, and top with chopped walnuts as desired. Slice and enjoy!

Unfrosted Carrot Cake: The cake can be made a day ahead and stored overnight at room temperature, gently wrapped in wax paper. You might want to put a few toothpicks in the cake so that the wax paper doesn't stick to the top.Frosted Carrot Cake: Store covered in the refrigerator for up to a week.