Peel the carrots and grate them with a grater or in a food processor.
Soak the dates and raisins in hot water. Blend them with the spices to form a paste. This helps distribute the flavors evenly.
Add the paste, grated carrots, ground almonds and ground oats to a mixing bowl (or your food processor).
Combine until a dough forms. You should be able to form a ball.
Firmly press the dough into an 8x8 brownie pan that you lined with parchment paper.
For the frosting, soak cashews in warm water. Blend the cashews, melted cocoa butter, maple syrup, vanilla extract, lemon juice and water until smooth.
Pour the frosting on top of the carrot cake batter. Chill for at least 4 hours or overnight.