Preheat the oven to 180°C and line a square cake tin (23cmx23cm) with parchment paper. In a large bowl mix all dry ingredients (flours, baking powder, baking soda, spices and sugar). In a separate bowl mix all wet ingredients (eggs, coconut oil, honey and vanilla). Add the grated carrots to the wet ingredients and mix. Add wet ingredients to the dry ingredients and mix well with a spatula. Pour mixture in the cake tin and spread evenly. Your mixture will be rather thick than runny. Bake in the oven for 35 minutes.
To prepare the frosting, beat the mascarpone with the whipping cream with a mixer until you have a fluffy mixture. Fold in the maple syrup or honey and vanilla. Spread on the cooled carrot cake.