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.