Soak the cashews overnight. Then gather and measure all the remaining ingredients.
To a food processor add the walnuts, shredded coconut, almond flour, cinnamon, ginger, nutmeg, and salt. Blend well to combine.
Add the dates and pulse until the mixture looks like a dough. Then add the carrots and pulse to mix them in. (Be sure to pulse instead of blend or your carrots will get blended into non-existence. You only want to mix them in. Not actually blend them.)
Line an 8×8 inch pan with parchment paper; place the dough on the pan and spread it out evenly. Place it in the fridge to set for 15 minutes.
While that chills, prepare the frosting by adding the soaked cashews (drained from the water), coconut milk, maple syrup, lemon juice, vegetable oil, and a pinch of salt into the food processor or high-speed blender. Mix until the mixture is smooth and creamy. It should take about 5-7 minutes. Spread the frosting evenly on top of the dough.
Refrigerate for at least 5 hours or overnight. Top up with walnuts for garnish and slice. You can serve this cold or at room temperature.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.