In a food processor blend the dates, coconut oil and coconut cream until fully combined and pureed.
Add the almond flour, spices, pineapple and blend until smooth.
Add the walnut and carrots (and sugar if using) and blend until at desired consistency. I like it to have bit of nut and carrot in and just pulses it.
Remove from food processor and mix by hand until thoroughly combined. Taste it and see if you want to add more honey to it to suit your taste.
For either icings/frosting just blend (for cashews dairy free frosting) or mix (for cream cheese icing) until smooth.
Push into you desire cake shape and allow to set for an hour in fridge.
Notes
This works great as cup cakes, tray 'bake' or in a traditional cake shape and could be doubled to layer up as a carrot sandwich cake. Last for 3-4 days in fridge. Freeze without icing and ice once defrosted. Feel free to use any other nut you fancy:)