Preheat oven to 325° and line a 8 inch square pan with parchment paper. Set aside.
In a large bowl make the cake. Combine the ghee and coconut sugar until mixed. Add in the eggs, almond milk, and vanilla.
Add in the almond flour, shredded coconut, cinnamon, nutmeg, ginger, salt, baking soda, and baking powder. Mix well until no dry spots remain. Fold in carrots until evenly combined. Mixture will be thick. Pour into prepared pan.
In a medium bowl make the topping: combine almond flour, coconut sugar, cinnamon, pecans, and ghee tougher until mixed and clumpy. The best way to do this is with clean hands. Evenly place topping over the cake, slightly pressing it in.
Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean.
Make the glaze. Place the coconut butter in a small microwaveable bowl. Microwave for 20-30 seconds to soften. Add in the honey and almond milk and stir well until mixed and smooth. Add almond milk as needed to get desired consistency. Drizzle over the cake.
Store covered in the fridge after the first day.