Line a work surface with two sheets of parchment paper. On the back (non-ink) side of each sheet, trace a 5‑inch diameter circle and set the sheets pen/pencil-side down on the counter.

In a food processor, add the pitted medjool dates, 2 cups shredded coconut, 1 cup walnuts, 1/2 cup pecans, 1 tsp grated fresh ginger, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp allspice, 1/8 tsp ground cloves, and a dash of sea salt. Pulse until the mixture is combined but still has a hearty, crumbly texture.

Add the 1 cup shredded carrot and 1/4 cup Harmless Harvest coconut water to the processor. Pulse about 5 times, until the mixture begins to come together but remains slightly sticky.

Remove the blade from the food processor. Add the 1/4 cup chopped dried pineapple and 1/4 cup raisins. Use a wooden spoon to fold and stir these into the mixture until evenly distributed.

Divide the mixture in half. Scoop one half into the center of one traced circle on the parchment and use a spatula to press and smooth it into an even layer about 1 inch thick and within the 5‑inch circle. Repeat with the other half on the second circle.

Place both parchment circles with the formed cake layers into the refrigerator and chill for at least 30 minutes to firm.

While the cake layers chill, make the icing: combine 1 cup coconut cream (the thick cream from the top of a can), 1 tbsp agave or maple syrup, and 3 tbsp coconut flour in a standing mixer or with a hand mixer. Whip until the mixture is fluffy and creamy.

Place the icing in the refrigerator and chill for at least 20 minutes to firm.

Remove the cake layers and the icing from the refrigerator. Place one chilled cake layer (on its parchment) onto a serving plate and spread half of the chilled icing evenly over the top.

Place the second cake layer on top of the iced layer. Spread the remaining icing over the top (and the sides, if you like).

Garnish the top with 1/2 cup chunky coconut shreds and a light sprinkle of cinnamon. Serve immediately or keep refrigerated until ready to serve.