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To prepare the cashew frosting, blend all the frosting ingredients in a high-speed blender until smooth, adding minimal water to achieve a creamy consistency. Taste and adjust if needed, then transfer to a bowl and set aside.
For the cake, chop the peeled carrots into small pieces. Add them to your food processor along with the remaining ingredients and pulse until everything is finely chopped and holds together well.
To assemble the cake, press half of the cake mixture into the bottom of a 15 cm (6-inch) spring-form pan. Spread about one-third of the frosting over this layer.
Place the pan in the freezer until the frosting layer is firm.
Once set, press the remaining cake mixture on top. You can either frost the cake immediately or refrigerate it overnight for better flavor.
Use the remaining frosting to cover the top and sides of the cake, and feel free to add any garnishes you like. Enjoy your delicious creation!