Cream Cheese-y Frosting:
2 cups soaked cashews
1/4 cup coconut oil
1/2 cup maple syrup
1/2 cup whole coconut milk (from the can)
1/4 cup fermented coconut water or lemon juice
1 tablespoon vanilla extract
1 tablespoon pineapple juice
1 tablespoon lemon juice

Carrot Cake:
4 cups carrot pulp or grated carrot shreds
2 cups pitted dates
1 cup frozen, fresh or canned pineapple (canned will be slightly sweeter but you sacrifice the raw)
1 teaspoon cinnamon
1/2 cup unsweetened coconut flakes