Preheat oven to 350 degrees. Add eggs to a large bowl and beat well with a stand mixer or hand mixer.
Add in tahini, coconut oil, vanilla, and maple syrup and beat together.
In a separate bowl whisk together both flours, salt, baking soda, cream of tarter brown sugar and spices.
Slowly add flour mixture into wet ingredients and mix just until combined. Stir in 1 cup of shredded carrots.
Spray donut pan with non-stick spray. For best results, spoon batter into pan, or place batter in a large ziplock bag and snip off a corner to pipe batter into the donut pan.
Place pan in oven and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow to cool for a few minutes before removing from pan.
Meanwhile, line baking sheet with aluminum foil, spread remaining shredded carrots on and bake for 5-10 minutes, add shredded coconut and bake for another 5 minutes until toasted.
For frosting: Beat honey and cream cheese together. Add unsweetened vanilla almond milk.
Spread frosting onto cooled donuts and top with toasted shredded coconut and carrots.