Delicious and moist Pumpkin and Carrot Cake

Prepare Dry Ingredients:
In a bowl, mix the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
Cream Butter and Sugar:
In an electric mixer, beat the butter, coconut oil, white sugar, and brown sugar together until creamy. Add the maple syrup and mix well.
Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Add the vanilla extract and continue to beat.
Incorporate Wet Ingredients:
Add the pumpkin puree and grated carrots to the mixture and mix until well combined.
Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Prepare Add-ins:
In a separate bowl, mix the walnuts, pineapple, shredded coconut, and 2 tablespoons of flour. Add this mixture to the cake batter and fold in with a spatula until evenly distributed.
Bake the Cake:
Preheat the oven to 180°C (350°F). Grease and flour a cake pan. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Decorate:
Allow the cake to cool completely before removing it from the pan. Decorate with your favorite frosting or glaze and serve.