Preheat the oven to 350 degrees F and line two 8-inch cake pans (or spring form pie pans) with parchment paper.
Add all of the ingredients except for the walnuts, raisins, and grated carrot to a blender or food processor and blend until combined.
Add the walnuts, raisins, and grated carrot and fold into the batter until well-combined.
Divide the cake batter between the two cake pans and spread into an even layer. Bake on the center rack 20 to 25 minutes, or until cakes are golden-brown and test clean when poked in the center.
Allow cakes to cool 15 minutes, then release them from their pans. Allow them to cool an additional 20 minutes. Place one of the cakes on a cake stand or large plate and frost the top with Vegan Cream Cheese Frosting. Place the second cake on top and frost the whole cake with the remainder of the frosting. Garnish with chopped walnuts and cacao nibs, cut into thick slices, and serve!
*You can also use olive oil, almond oil, algae oil, etc.
**I used pre-grated carrots, but you can also chop up whole carrots and toss them in your food processor to quickly grate them.