Pulse the walnuts and dates in the food processor until they form a sticky crumble. Add finely grated carrots, oat flour, and spices; pulse until mixture holds together.

Line the springform pan with parchment paper and press the mixture into the bottom to create an even surface. Place in the freezer to firm up.

Blend the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla in a high-speed blender until smooth and creamy.

Pour the creamy mixture over the chilled carrot base and smooth the top. Tap the pan to release any air bubbles.

Freeze the cake for at least 4 to 6 hours, ideally overnight, to achieve a solid texture.

Decorate the cake with crushed walnuts, a dusting of cinnamon, or edible flowers before serving.

Slice using a warm knife for clean edges and serve.