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Line a 9×5-inch loaf pan with parchment paper.
If your dates are not soft, soak them in a small bowl of warm water for 5–10 minutes. Pat dry before using.
Add the dates, carrots, coconut, walnuts, cinnamon, nutmeg, and salt to a food processor. Pulse until the mixture sticks together when pinched.
In a high-speed blender, combine the cashews, coconut milk, maple syrup, lemon juice, vanilla, and salt. Blend until smooth and creamy.
Press the carrot mixture firmly into the prepared pan. Spread the cashew mixture evenly on top.
Freeze for 8 hours or overnight. Slice into bars. If too firm, let sit at room temperature for about 10 minutes before serving.