To make frosting: In a blender, puree cashews, almond milk, vanilla, honey, lemon juice and salt until smooth. Slowly add melted coconut oil, blending until combined; refrigerate.

To make cake: Place dates and ½ cup water in a bowl; soak for 10 minutes. Drain dates, reserving water.

Pulse walnuts in a food processor until they resemble coarse flour. Add coconut flour, cinnamon, ginger and salt. Give the mixture a few pulses until combined. Transfer mixture to a bowl.

In the food processor, blend soaked dates with 1 tablespoon reserved date water until a paste forms. Scrape date paste into a separate large bowl and add melted coconut oil, grated carrots, orange zest and juice, sweetener, shredded coconut and vanilla. Add ¼ cup reserved date water; stir until combined.

Add flour mixture to carrot mixture and stir to combine. (Add more date water as needed until batter is moist.)

To form cake or cupcakes: Press “batter” into a plastic wrap–lined cake pan or muffin tin. Then pull sides of plastic wrap to lift cake out of mold. Ice the top of the cake or cupcake. To make miniature layered cakes, use a 4-ounce cylinder juice glass to cut out small cake-layer rounds. Frost and stack the layers. Garnish with additional raw walnuts, cinnamon and/or a bit of grated carrot.