Preheat oven to 350°F.
Line two 9-inch cake pans with a circle of parchment paper or lightly spray with cooking spray. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large mixing bowl, whisk together the crushed pineapple, vanilla, vinegar, coconut sugar, maple syrup, coconut oil, and almond milk.
Stir the dry ingredients into the wet just until incorporated.
Stir in the shredded carrots and chopped walnuts. The batter will be thick, but still pourable.
Divide the batter among the two prepared cake pans. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let the cakes cool in the pans on a wire cooling rack for at least 10 minutes. Then, turn the cakes out and let them continue to cool on the wire cooling rack.