Preheat oven to 160°C and place a large baking dish of water onto the bottom shelf of the oven. Brush 12 hole mini loaf tin with EVOO generously. Set aside.
Place almonds, and spices into TM bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place carrots into TM bowl and grate 4 sec/speed 5.
Return the nut mix to the TM bowl with all remaining ingredients except dried fruit. Blend 20 sec/speed 8.
Add raisins and incorporate 3 sec/speed 6.
Scrape out and into prepared tin. Place into water bath. Bake 60 minutes or until skewer inserted into centre of cakes comes out just a little bit sticky. Cool completely.
Top with frosting, and a few chopped nuts to garnish if desired.
Frosting:
Place all ingredients into clean dry TM bowl and blend 30 sec/speed 4.
Refrigerate 1 hours before generously frosting cooled cakes. (Try not to eat the frosting straight from the bowl!)