Preheat oven to 170 and a line a 18 cm baking form with parchment paper.
In a bowl, mix eggs with coconut oil and coconut syrup. Add the cider vinegar and stir well.
In another bowl, combine ground almonds, coconut flour and all dry ingredients, except carrot and cocoa nibs.
Blend the dry mixture into the wet until fully combined.
Add shredded carrot and raw cocoa nibs, stir well and let it rest for about 5 minutes.
Pour the batter in the baking pan and bake for about 40 minutes, in the lower part of the oven.