Place walnuts, dates, carrots, coconut flour, cinnamon, and nutmeg in a food processor and process until they reach a sticky consistency.
Place processed ingredients into a bowl and mix the raisins and coconut flakes in with a fork.
Place ingredients into a pan, round carton, or muffin tin and press firmly.
Cover, refrigerate, and start making the frosting.
Place all Frosting ingredients into a blender and blend until creamy. Add almond or coconut milk to reach desired consistency.
Place frosting on top of the Carrot Cake with a spatula, sprinkle some crushed walnuts on top, and keep chilled in fridge until ready to serve. Consume within 7-10 days.
Nutritional Information(per serving)
Note: Instructions for a double-stacked cake (pictured): First, find two round cartons (we used two plastic cartons that once held our grocery store’s homemade almond butter.) Fill each with the cake and frosting on top and freeze for an hour. Once ready, remove the carton by cutting out the plastic or poking a few holes at the bottom and pushing it out from the bottom. Stack the two cakes and add walnuts on top.