Preheat the oven to 350F/175C.
In a food processor add the carrots, pumpkin and coconut oil. Blend to obtain a creamy texture.
In a large bowl whisk together the eggs with the sugar to obtain a pale yellow foamy mix.
Add the pumpkin carrot mix and whisk.
Slowly pour in the milk and vanilla extract.
In a separate bowl mix together the dry ingredients: flour, baking powder, baking soda, salt.
Slowly combine the dry ingredients into the wet mix.
Transfer the batter into a cake pan greased with 1 tsp coconut oil. Bake for 50 min and check if the cake is ready inserting a toothpick in the center. If it comes out dry, the cake is ready. Let the cake cool down 10 minutes.
In a blender add the unsweetened coconut flakes and blend for 1 minute to transform into a powder texture. Dust on top of the cake.