• Preheat oven to 350 degrees and lightly spray a 8 X 8 baking dish with cooking spray or use a silicone baking pan.
• In a medium bowl, combine dates, 1/4 cup of the raisins, banana, vanilla, and milk.  Soak for 15 minutes.
• Peel 3 medium organic carrots and cut off the tops. Using a food processor, shred 1 & 1/2 cups of carrots. You may have a some extra left over. You can save the extra in a ziplock bag in the refrigerator for salads.
• Using a high powered blender, blend oats until they become flour.  Pour oat flour into a large bowl.  Add baking soda, baking powder, nutmeg, cinnamon, cloves and stir until combined.
• Pour the date liquid mixture into the high powered blender and blend until smooth.  Pour smooth date mixture into oat mixture and combine.  Add 1/2 cup of raisins, walnuts, & shredded carrots and stir until well combined.
• Pour batter into baking pan and cook for 40 minutes or until toothpick inserted in center comes out clean.  Let cool for 10 minutes.

Coconut Vanilla Icing

• While the carrot cake is cooking, place dates, cashews, and vanilla extract in the blender.  Cover with just enough water and let soak for 45 minutes.
• Blend until smooth and creamy.  Add the coconut flour (if desired) and blend again.  If it is too thick you can add more water and if it is too watery you can add more coconut flour.
• After cake has cooled, spread icing over cake.