In your food processor, combine the pitted Medjool dates, walnuts, and pecans. Blend until the mixture is crumbly and holds together when pressed. This should take about 1-2 minutes.
To the date and nut mixture, add the grated ginger, cinnamon, nutmeg, allspice, ground cloves, and a dash of sea salt. Pulse until everything is well incorporated.
Next, add the unsweetened shredded coconut and dried unsweetened pineapple to the mixture. Pulse again until you achieve a sticky, cohesive mixture.
Pour in the Harmless Harvest coconut water and blend until combined. The coconut water adds a lovely tropical flavor and helps bind the mixture.
Transfer the mixture to a mixing bowl. Fold in the shredded carrots and raisins using a spatula until evenly distributed.
Press the mixture firmly into your 9-inch cake pan. Ensure it is packed tightly for a solid structure. Smooth the top with the spatula for an even finish.
Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight if you have the time. This step helps the flavors meld and gives the cake a firmer texture.
In a separate bowl, whip the coconut cream with the agave or maple syrup until smooth and creamy. This will be your luscious topping.
Once the cake is chilled and set, remove it from the pan. Spread the coconut cream on top, and finish with a generous sprinkling of chunky coconut shreds for a beautiful presentation.
