Begin by placing the pitted medjool dates, walnuts, pecans, and a dash of sea salt into a food processor. Blend until you achieve a crumbly texture.
Next, add the unsweetened shredded coconut, cinnamon, nutmeg, allspice, ground cloves, and fresh ginger to the mixture. Pulse until everything is well combined.
Pour in the Harmless Harvest coconut water and pulse again until the mixture is moist. You can test by pressing a small amount between your fingers; it should hold together.
Add the shredded carrot, chopped dried pineapple, and raisins to the mixture. Use a spatula to fold them in gently, ensuring they are evenly distributed.
Transfer the mixture into a 9-inch round cake pan or a parchment-lined dish. Press it down firmly to create an even layer.
Place the cake in the refrigerator for at least 2 hours or until it firms up.
While the cake chills, prepare the coconut cream topping. In a mixing bowl, combine the thick cream from the top of the coconut can with agave or maple syrup. Whip until fluffy.
Once the cake has set, remove it from the refrigerator. Spread the whipped coconut cream on top, and sprinkle with chunky coconut shreds for a beautiful finish. Slice and serve!
