In a large bowl whisk together the mashed banana, eggs and coconut sugar until a smooth paste is formed. Add everything else but the carrots and stir until just combined. Fold in the shredded carrots.
Pour evenly into two greased cake pans and bake in a 350 degree oven for about 30 minutes or until golden brown and a toothpick comes out clean.
Let the cakes cool for about 5 minutes in the pan. Then carefully pop them out and finish cooling on wire racks.
Add the softened cream cheese, butter, maple syrup and vanilla into a small bowl and whisk together until smooth. If it is too thick, add in the almond milk if desired. Spread 1/3 of the frosting on top of one of the cakes. Place the other cake on top and evenly spread the rest of the frosting.
Store cake in an airtight container if not eating right away. After 2 days, set in the fridge to last longer.