Preheat your oven to 350 degrees and line a cake pans with parchment paper. Set aside.
Grate the carrots and finely chop the nuts. Transfer the carrots to a bowl.
In the same blender add eggs, almond flour, walnuts, raisins, gluten-free flour blend,baking powder, virgin olive oil, lemon zest, ground cinnamon. Blend until smooth.
Fold in the grated carrots. Pulse a few times to combine, then stir with a rubber spatula. Transfer to a cake pan, and bake!
Bake until the sides are golden brown and a toothpick inserted in the center comes out clean, about 35-40 minutes.
Allow the cake to cool in the pan for 15-20 minutes. While the cakes cool, make the frosting.
Dissolve the cornstarch well in a little coconut milk.
Heat the rest of the coconut milk in a saucepan.
When boiling add the cornstarch and stir constantly with a spatula or wooden spoon stir constantly until thickened.
Remove the pan from the heat and set aside to cool slightly.
Spread the frosting all over it evenly, chill for at least an hour and you are ready to eat!