Make the Panna Cotta: Pour the water into a small bowl and sprinkle the gelatin over top and let sit for 10 minutes so the gelatin can bloom.
Add the coconut milk, honey or maple syrup (or other sweetener), cinnamon, nutmeg and sea salt to the saucepan, whisk well to remove all lumps in the coconut milk and bring to a low boil.
Reduce the heat to a medium-low, add the gelatin mixture. Whisk well and allow the mixture to steam, but don’t allow it to boil. You simply want the gelatin to be fully dissolved.
Remove from the heat and add the vanilla extract.
Pour the mixture into 4 large or 6 to 8 small serving dishes and place in the fridge. Allow to set for at least 4 hours before serving.
While the Panna Cotta Chills Make the Carrot Cake: In a food processor combine coconut flour, salt, baking soda, cinnamon, nutmeg and allspice.
Pulse in the eggs, coconut oil, and honey (or other sweetener).
Stir in the carrots and raisins by hand.
Grease a loaf pan with coconut oil and just a very light dusting of coconut flour.
Pour the batter into the prepared pan.
Bake at 350°F for 35-40 minutes. Cool for at least 30 minutes before cutting into cubes.
Once the Panna Cotta has Set. Serve: topped with the cubed carrot cake, whipped coconut cream, a pinch of cinnamon and if you'd like, a little drizzle of maple syrup or honey.