Line an 8 inch square pan with parchment paper, allowing for some overhang, and set it aside. This will make it easier to lift the cake out later.
In a blender, combine the soaked and drained cashews, almond milk, agave nectar (or maple syrup), lemon juice, vanilla, and a pinch of salt. Blend on high until the mixture is smooth and creamy. You may need to stop and scrape down the sides to ensure everything is blended evenly.
With the motor running, slowly drizzle in the melted coconut oil until fully incorporated. Turn off the blender and set the frosting aside. Fold in the orange zest with a spatula. This adds a refreshing citrus twist to the frosting.
Cover the frosting with cling film, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for about an hour to allow it to firm up.
In a food processor, pulse the dates with a splash of water or orange juice until you achieve a chunky paste. You can also finely chop the dates if you prefer.
Transfer the date paste into a large mixing bowl. Add the almond flour, the remaining melted coconut oil, spices, salt, orange zest, and grated carrots. Mix everything together using a spatula or your hands until evenly combined. The mixture should be thick yet pliable.
Press the cake mixture into the lined pan, ensuring an even thickness throughout. This step is crucial for the texture of the cake.
Cover the pan and place it in the refrigerator until you’re ready to frost it. This helps the flavors meld together and makes it easier to slice later.
Once the frosting has set, spread it generously over the top of the cake. Feel free to garnish with chopped walnuts, additional orange zest, or currants for added texture and flavor.
Lift the cake out of the pan using the parchment overhang. Place it on a cutting board and slice it into squares. Enjoy the Raw Carrot Cake Slice with Tangy Citrus Frosting immediately or store leftovers in the fridge for about 5 days.
