In a high-speed blender, food processor or large mixing bowl, combine your almond flour, coconut flour and spices and mix well/blend until just combined.
Add your syrup and shredded carrots, and blend/mix until combined.
Transfer the carrot cake balls batter into a large mixing bowl. Using your hands (or a small cookie scoop), form 18 balls of dough. Roll each ball in shredded coconut and place on a lined plate and refrigerate or freeze until firm.
Notes
TO STORE. Place them in a ziplock bag or keep them on the plate. Cover them in plastic wrap at all times to avoid them drying out, and store them in the fridge for up to two weeks.TO FREEZE. Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.