In a food processor, combine the grated carrots, soaked almonds, pitted dates, chopped walnuts, cinnamon, nutmeg, and sea salt. Pulse until the mixture is well combined and sticky.

Press the mixture evenly into the bottom of a 9-inch springform pan to form the cake base.

In a clean food processor, blend the soaked cashews, maple syrup, melted coconut oil, vanilla extract, and lemon juice until smooth and creamy.

Spread the frosting evenly over the cake base in the springform pan.

Refrigerate for at least 2 hours to set before serving.