Raw Vegan Carrot Cake

Cake:
1 cup dates
1 cup dried pineapple rings
1/2 cup dried coconut flakes
3 large carrots, peeled
1 1/2 cups oat flour
1/2 tsp cinnamon
1/2 tsp allspice

Frosting:
2 cups cashews (soaked in water for 2+ hours)
1/3 cup maple syrup
1 tbsp lemon juice
1 tbsp liquid coconut oil
2 tbsp agave nectar
water as needed

Chop carrots into small pieces. Combine all cake ingredients into food processor and pulse until well combined into small pieces and sticking together. Press the mixture into a loaf pan or spring loaded round pan and place in freezer. For frosting, combine all ingredients into a clean food processor and pulse on high speed until smooth and creamy. Add water if needed for ideal texture. Spread onto the chilled cake and place in refrigerator to chill for 15 minutes.
* cashews must be soaked in water for at least 2 hours for the frosting to come out smooth