Nutriholist

0 Add the quick oats, chopped walnuts, finely grated carrots, shredded coconut, and raisins to a large bowl and stir to combine. You could use a food processor to chop the walnuts with the S blade and shred the carrots with the shredding blade. Or you could chop and shred manually with a knife and box grater, respectively.
1 Add the tahini, maple syrup, and spices, and mix some more to thoroughly combine.
2 Line an 8x8 inch dish with parchment paper and pour in the mixture. Spread and press down the mixture with the back of a spoon or spatula to flatten. Place in the freezer while you prepare the frosting.
3 Rinse and drain the soaked cashews. Add to a blender with the remaining frosting ingredients. Blend for about a minute until completely smooth and no longer grainy.
4 Remove the dish from the freezer and pour the frosting over the carrot cake mixture and spread it with a spoon or spatula into an even layer. 
5 Place back in the freezer for 30 minutes (up to 4 hours) to firm up. Cut into squares, and enjoy! Store leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.