Raw carrot cake (v, r)

A delicious cake that would make a great first time raw vegan dessert.
Makes one round cake to serve 8.
Raw, vegan and wheat free.
Food processor required.

Adapted from raw carrot cake recipes on This Rawsome Vegan Life (x2), The Taste Space, Chef Amber Shea, The Healthy Chef, An Unrefined Vegan, and Simply Vegan Living.

Original post (with pictures) here.

For the cake:

2 large carrots
1 medium apple, peeled and cored
1-1/2 cups dates
1-1/2 cups oats
1/2 cup dried coconut
1/2 teaspoon cinnamon

For the icing:
1/2 cup cashews, preferably soaked for at least 3 hours (I only soaked mine for 45 minutes, so my icing was less smooth than it might have been)
3 tbsp maple syrup
1 to 2 tbsp lemon juice (I used 1 tbsp, but would use 2 tbsp next time to increase the tanginess)

Walnuts or other nuts, optional, for decorating

1. Prepare a round or square cake tin. A tin with removable sides would be perfect, and won't require any lining. If you don't have a tin with removable sides, line the tin with cling wrap or baking paper.
2. Use your food processor to grate the carrots and apples. Once grated, remove from the food processor and set aside.
3. Swap the grater attachment for a regular blade, and then use your food processor to process the dates, oats, coconut and cinnamon until ground. The mixture should be like a course flour. Add the grated carrots and apple back into the bowl and continue processing until all ingredients are well combined.
4. Transfer the carrot cake mixture to your prepared tin and use your hands to press down and distribute evenly.
5. To make the icing, process the cashews, maple syrup and lemon juice in a clean food processor bowl or high-powered blender until smooth.
6. Ice the top of the cake, and decorate with chopped walnuts if desired. Allow the cake to chill in the refrigerator for at least 2 hours, but preferably 12 to 24 hours, before serving.