Raw Carrot Cake with Cashew "Cream Cheese" Frosting (Vegan, Gluten Free, Refined Sugar Free)

Line a spring form pan with plastic wrap and set aside.
In a food processor, add cashews, shredded coconut, oats, cinnamon, ground ginger, salt, and orange zest. Process until fine texture. Transfer to a large mixing bowl and stir in chopped walnuts.
Add grated carrots, dates, and melted coconut oil to food processor. Pulse until chopped. Add carrots to cashew/oat mixture along with orange juice. Stir to combine.
Transfer mixture to prepared spring form pan. Cover with plastic wrap and refrigerate at least 4 hours or over night.
Once cake is chilled, remove from pan and cover with cashew "cream cheese" frosting. Dust lightly with cinnamon and top with chopped walnut, and shredded coconut, if desired.
To make the frosting, add drained cashews, coconut milk, maple syrup, lemon juice, and vanilla to blender. Blend on high speed until smooth and creamy.