Stir almond flour, sea salt, cinnamon, baking soda, and nutmeg together in a large bowl.
Beat eggs, agave nectar, and grapeseed oil together in a separate large bowl.
Stir carrots, raisins, and walnuts into the egg mixture.
Stir carrot mixture into flour mixture to form a batter; pour into prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
