For the carrot cake process all dry ingredients in your high speed blender/thermomix into flour.
If you use medjool dates, take the carrot cake out of the container and place it in a mixing bowl. Without rinsing the container add the medjool dates with soaking water and blend on high speed.
Add the cake mixture, as well as all remaining cake ingredients, back to the container and process until a crumbly dough texture is reached. Be mindful not to over-process the dough.
Press into the cake pan, flatten the surface and store in fridge.
For the frosting blend all ingredients except of the lecithin on high speed until smooth.
Last add the lecithin and blend again.
Pour on top of the cake and freeze for 3-4 hours or until the frosting is semi-firm to the touch. Then refrigerate over night or until completely set, before cutting slices.
Garnish with dried flowers, lemon and orange zest and sprinkle some cinnamon on top (optional).