Preheat oven to 350 degrees F. Grease three 6-inch round cake pans. (Alternatively you can also use two 8-inch cake pans and 8 muffin/cupcake cups.)
Whisk together flour, baking soda, baking powder, salt, cinnamon, and almond flour. Add carrots and nuts. Set aside.
In another bowl whisk together eggs, olive oil, milk, and sugars. Add this liquid mixture to the flour mixture. Stir until incorporated and there are no longer any dry streaks of flour.
Distribute cake batter evenly among prepared cake pans. Bake for 40-45 minutes until toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 5-7 minutes before unmolding. Allow cakes to cool to room temperature on wire rack.