Make frosting: In a blender combine the dates, cashews, and vanilla . Add just enough water to cover the mixture. Let stand for 45 minutes or until the dates and cashews are softened.
Once softened, blend until smooth. Refrigerate until use.
Make cake: In a medium bowl, combine the plant milk, dates, ¼ cup of the raisins, the banana, and vanilla. Let stand for 15 minutes or until dates are softened.
Preheat the oven to 350° degrees F.
Oil and flour an 8x8-inch square baking pan and set aside.
Place the oats in a blender. Blend until well ground.
Transfer oats to a large bowl. Add the cinnamon, nutmeg, and cloves and stir well to mix.
Place the date mixture in the blender. Blend until smooth.
Add the date mixture to the oat mixture. Stir until just combined.
Add the remaining ½ cup of raisins, the carrots, and walnuts. Stir gently until just mixed.
Spread the batter into the prepared baking pan.
Bake for 40 to 45 minutes or until golden brown. Let cool in the pan for 10 minutes.
Remove cake from the pan and finish cooling on a wire rack.
Once completely cooled, spread with vanilla frosting
