Set up to soak the cashews for at least 1 hour.
Line a springform pan (we used a 7" one) with parchment paper.
In a high powered blender or cuisinart, blend the dates until it forms a thick paste, then using your hands (watch the blade!). Using your hands, spread the date dough around so that it's evenly dispersed throughout the blender.
To the blender, add the carrots, coconut flakes, walnuts, coconut oil, coconut flour, cinnamon, nutmeg and ginger- blend together until well mixed.
Empty the blender into a bowl so that you can half the batter. Set 1/2 of the batter aside and use the other half to line the bottom of the springform pan. Place both the 1/2 still set aside and that in the springform pan into the freezer while you make the icing.
To make the icing, add the soaked cashews, almond milk, almond extract, coconut oil, maple syrup to the blender and blend until it makes a paste.
Remove the loaf pan from the freezer and make a layer of icing (using a spatula) along the top of the base (thin layer).
Next, take the second half of the base batter and layer on top of the first layer now covered with icing- even out as much as you can.
Spread the remaining batter on top of the cake, and place into the freezer.
Allow the cake to set in the freezer at least 60 minutes, but preferably overnight or for a few hours.
When you want to serve the cake, remove from the freezer and allow to thaw for 20-30 minutes before cutting and serving.