CAKE
Using a box grater grate the carrots and set aside.
To a large at least 7-cup food processor or blander add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside.
Add the walnuts, vanilla, salt, and spices to food processor. Blend until a semi-fine meal is achieved. Then add dates back in, along with shredded carrots, and pulse in 1-second measurements until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You're looking for a pliable dough, not a puree.
Transfer mixture to a large mixing bowl. Add coconut flour and raisins and stir to combine. By mixing gently as opposed to blending in a food processor, you can keep a lighter, less dense, more "cake-like" texture. Once well combined, set aside.
Take a 5-7 inch cake pan or a glass bowl and add the cake mixture to it. Spread and press down evenly to pack. Use a flat-bottomed object, such as a drinking glass or flat spoon, to help press everything into an even layer. If the mixture sticks to the glass, wrap it in parchment paper.
Now pour the frosting on and tap out any air bubbles. Then freeze for 3-4 hours or until the frosting is semi-firm to the touch.
To serve, make sure the cake isn't fully frozen so it's soft enough to cut letting it thaw on the counter for 30 minutes before serving. Then use a hot knife to carefully cut out slices and enjoy. Garnish with more nuts, raisins, or other desired toppings.
Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month. It's best enjoy slightly chilled (not frozen). You can let it sit out at room temperature up to 2 hours, but the frosting can begin to get soft.
