Vegan Raw Tropical Carrot Cake with Coconut Cheesecake Icing

For the carrot cake:
1. In a food processor, process soaked walnuts and pecans until they are in small bits.
2. Add the dates and process until no more big date chunks exist.
3. Transfer the nut mixture to a large bowl and add raisins and spices. Mix until well-combined.
4. In the food processor, process carrots, coconut and pineapple until fine. (I should have processed mine for a bit longer!)
5. Add the carrot mixture to the nut mixture and mix until very well combined.
6. Press into a lightly greased 8″ to 9″ springform pan, using a spatula to pat down edges so surface is flat.
7. Put in the fridge to set.

For the cheesecake:
1. Process together cashews, lemon juice, agave, vanilla, coconut and coconut milk.
2. Then add in the melted coconut oil.
3. Process until smooth. Taste it and see if it needs anything.
4. Pour on top of the carrot cake.
5. Put back in the fridge and let it chill for a few hours until set.
6. Serve with coconut cream and pineapple pieces if desired, but most importantly, enjoy!