Part 1: Preparing the Cashew Frosting

1. Soak the Cashews: This is the most crucial step for a silky-smooth frosting. Place the raw cashews in a bowl and cover them with boiling water. Let them soak for at least 30 minutes. If you have more time, you can soak them in cold water for 4-6 hours or overnight in the refrigerator. Soaking softens the cashews, allowing them to blend into a creamy, luxurious consistency.
2. Drain and Rinse: Once soaked, drain the cashews thoroughly and give them a good rinse with fresh water.
3. Blend the Frosting: Add the drained cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and pinch of salt to a high-speed blender. Do not use a food processor for this step; a blender is essential for achieving the smoothest, creamiest result.
4. Blend Until Silky: Blend on high for 1-3 minutes, stopping to scrape down the sides of the blender as needed. Be patient! It will go from chunky to grainy to perfectly smooth. The final consistency should be thick, luscious, and resemble traditional cream cheese frosting.
5. Chill: Transfer the frosting to a small bowl or airtight container and place it in the refrigerator to chill and thicken while you prepare the carrot cake base.

Part 2: Making the Carrot Cake Base

1. Prepare the Pan: Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving some overhang on the sides. This will act as a “sling,” making it incredibly easy to lift the bars out of the pan for cutting later.
2. Process the Oats and Nuts: In the bowl of a large food processor, add the rolled oats and walnuts (or pecans). Pulse several times until they are broken down into a coarse, crumbly flour. Don’t over-process, as you still want some texture.
3. Add Remaining Base Ingredients: To the food processor, add the pitted Medjool dates, tightly packed shredded carrots, shredded coconut, maple syrup (if using), vanilla extract, cinnamon, ginger, nutmeg, and salt.
4. Pulse to Combine: Pulse the mixture repeatedly for 1-2 minutes. The mixture will look crumbly at first, but it will start to come together.
5. Check the Consistency: Stop the processor and test the “dough.” Pinch a small amount between your fingers. It should stick together easily. If it seems too dry and crumbly, add 1-2 teaspoons of water and pulse again. If your dates were very moist, you likely won’t need any extra liquid. The final mixture should be sticky and hold its shape.
6. Press into the Pan: Transfer the carrot cake mixture into your prepared pan. Using the back of a spoon, a spatula, or your clean hands, press the mixture down firmly and evenly across the entire bottom of the pan. This is key to ensuring the bars hold together well. Make sure to get into the corners for a uniform shape.

Part 3: Assembling and Chilling

1. Spread the Frosting: Retrieve your chilled cashew frosting from the refrigerator. Spoon it over the pressed carrot cake base. Use an offset spatula or the back of a spoon to spread it into a smooth, even layer.
2. Chill to Set: Cover the pan with plastic wrap or foil and place it in the freezer for at least 1-2 hours, or in the refrigerator for 4-6 hours. This chilling time is essential. It allows the bars and the frosting to firm up completely, making them easy to slice cleanly.
3. Slice and Serve: Once the bars are fully set, use the parchment paper overhangs to lift the entire block out of the pan and place it on a cutting board. Garnish with a sprinkle of cinnamon or some chopped walnuts, if desired. Use a sharp knife to cut into 16 equal squares. Serve immediately.