Preheat your oven to 350°F

Put 2 inches of water in a small pot and bring to a boil. Add cubed sweet potatoes and reduce to medium low heat. Simmer for 8 - 10 minutes or until they are easily piercable with a fork. Remove from pot and allow to cool.

While the sweet potatoes are boiling, add the flaxseed and water to a small bowl. Mix well. Set aside and the mixture will become gelatinous.
Also add the dates (including the 5 dates for the icing) to a shallow bowl, cover with a layer of water, and allow to soak.

Add boiled sweet potatoes, drained dates (excluding the 5 dates for the icing), soy milk, apple cider vinegar, and vanilla to a high powered blender or food processor. Blend until smooth. You may have to occasionally scrape down the edges of your blender or processor.

Mix the dry ingredients (chickpea flour, baking soda, baking powder, and chai spice mix) in a bowl until well combined. Add the wet ingredients along with the shredded carrots and raisins to the dry ingredient bowl. Mix until well combined.

Pour batter into a cake tin lined with parchment paper. Bake in the oven for 30 - 35 minutes.

While the cake is baking, place all of the icing ingredients into a blender and blend until smooth and creamy.

Remove the cake from the oven when it is done and allow the cake to fully cool. It may not be fully firm, but it will firm up as it cools. Add icing and toppings, cut, & share with loved ones!