Preheat the oven to 325° and line a 8x8 (or 9x9) pan with parchment paper. Set aside.
Make the crumb topping first. In a small bowl, combine almond flour, coconut sugar, coconut oil, and cinnamon. Mix well until crumbly. Add in the pecans and mix again. It should be the consistency of wet sand and hold together when you squeeze it. Set aside until cake is made.
In a large bowl, combine almond flour, coconut flour, salt, cinnamon, and baking soda. Mix well. Add in the eggs, maple syrup, orange juice, coconut oil, apple, carrots and raisins. Mix until no dry spots remain and everything is well mixed. Pour into the prepared pan and spread it out evenly. Top with crumb topping, sparkling as evenly as possible.
Bake for 40-43 minutes, until a toothpick inserted in the center comes out dry.
While the cake bakes, make the glaze. In a small bowl, combine the coconut butter, maple syrup and orange juice until smooth. If the coconut butter is hard, place in the microwave in 30 second increments until smooth. Drizzle the glaze over the cake once it's out of the oven.
Store the cake covered in the fridge to keep fresh.