Place cashews and water into a glass bowl and allow to soak for approx. 5 hours.
Peel and roughly chop carrots. Place into a high speed blender (or TMX).
Add walnuts, ginger, shredded coconut, medjool dates, cinnamon, nutmeg and vanilla bean paste.
Pulse ingredients until mixture is roughly chopped. (If using TMX, process using turbo function - 1 sec x 10)
Press firmly into a baking tray that has been lined with baking paper. Place in fridge to chill.
Once cashews have finished soaking, drain water and rinse cashews before placing into a high speed blender (or TMX).
Add coconut cream, honey, vanilla bean paste and lemon juice.
Process until a smooth consistency is achieved. (If using TMX, blend 30 sec/sp 10. Scrape down sides and repeat).
Spread frosting over carrot slice mixture.
Sprinkle extra walnuts over the top of slice and return to the fridge to firm slightly (approx. 30 minutes), before slicing and serving.