Preheat oven to 350 degrees Fahrenheit. Prepare one 8-inch round cake pan or two 6-inch round cake pans by lining it with parchment paper and greasing the sides.
In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, coconut, and monk fruit. Stir in the molasses, butter, eggs, vanilla extract, carrot, nuts, and pineapple until everything is well blended.
Squeeze the moisture out of the shredded zucchini using a paper towel or cheese cloth. Combine the zucchini with the rest of the ingredients and mix well. Add monk fruit extract until desired sweetness is reached.
Scoop mixture into prepared baking pan(s). Bake for 25-30 minutes for one 8-inch pan, or 22-25 minutes for two 6-inch pans. Cake is done when a toothpick inserted in the middle comes out clean.
While the cake is baking, make the frosting. Using an electric mixer, beat together the cream cheese, butter, coconut cream and vanilla. Slowly add in the powdered monk fruit and keep mixing until fluffy, about 2-3 minutes. Taste the frosting and add monk fruit extract to desired sweetness.
Let cake cool completely before frosting. Frost the cake on top and all over the sides. Top with more roasted nuts or shredded coconut.