Raw Mini Carrot Cakes

Grease/line a muffin or cupcake pan. I like to add thin strips of parchment paper along the bottom of each cavity with handles hanging out to I can easily pull the cakes out when they are ready.
In a food processor, add the walnuts, vanilla extract, salt, cinnamon, ginger and nutmeg. Pulse until the walnuts are just about crumbly, but not super fine. Transfer to a bowl and set aside.
In the same food processor, add the dates and process until a paste forms. It will come together into a ball when it's ready.
To the food processor with the dates, add the walnut mixture, grated carrots, and maple syrup. Pulse a few times until incorporated, but don't overdo it as we want some structure and texture.
Transfer the mixture to a mixing bowl and add the almond flour and oats. Mix with a spoon/spatula until the flour has been incorporated.
Spoon about ¼ cup of the mixture into each cavity of the pan, press down with your fingers so the top is even.
Place in the freezer for at least an hour or two.