for the cake:
3 carrots, grated
1 cup + 1 tbsp oat flour
3/4 cup millet flour
1 tbsp baking powder
1/2 tsp mixed spice
1/2 tsp all spice
zest half a lemon
3/4 cup almond milk
2 tbsp flax seeds mixed with 2 tbsp water
1/3 cup coconut sugar
4 tbsp date syrup
1/3 cup raisins
1/3 cup walnut pieces

for the frosting:
1 1/2 cup cashews, previously soaked for 2 hours
6 tbsp water
3 tbsp coconut oil
2 tbsp lemon juice
4 tbsp maple syrup
1 tbsp coconut nectar syrup
1 tbsp date syrup
1/2 tsp cinnamon
1/2 tsp mixed spice
1/2 tsp nutmeg
vanilla, to taste
pinch salt