Pre-peel your carrots and rinse.
Using a box grater or the grater attachment on your food processor, grate the carrots and set aside in a bowl.
To a large (at least 7-cup) food processor, add the pitted dates and blend until small bits remain or a ball forms. (Smaller food processors can be used – the ingredients just need to be blended in batches as to not overflow the bowl).
Remove from food processor and set aside.
To the food processor, add in half the walnuts (not all! We're keeping some for later), vanilla, salt, and spices. Blend until a semi-fine meal is achieved.
Now add back in dates, along with shredded carrots, and pulse in 1-second measurements until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You’re looking for a pliable dough, not a purée. You want to make sure you can still see shreds of carrot, so go gently.
Transfer all mixture to a large mixing bowl. Add coconut flour and stir to combine. By mixing gently as opposed to blending in a food processor, you can keep a lighter, less dense, more “cake-like” texture. Once well combined, set aside.
Roughly chop your remaining walnuts, stir through your carrot cake mix.
You can choose to individually line your carrot cake mini muffins with baking paper if you wish, but it's not necessary.
Then add the cake mixture, and spread and press down evenly to pack. Use a flat-bottomed object, such as a drinking glass, to help press everything into an even layer. If the mixture sticks to the glass, wrap it in parchment paper.
Now add your frosting. Pour the frosting on and tap out any air bubbles. Then place on a baking sheet (to keep level) and freeze for 3-4 hours or until the frosting is semi-firm to the touch.
To serve, make sure the cakes aren't fully frozen so they're soft enough to cut (letting it thaw on the counter for 15 minutes should help).
You can store remaining min cakes either in the freezer or the fridge. I recommend freezer as they will last longer, you'll just need to wait for them to thaw a little bit before eating. Storing in the fridge they will be ready to eat however frosting my soften too much. Enjoy!