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Preheat oven to 170°C fan-forced (or 180°C conventional). Line a loaf tin or small cake tin with baking paper.
In a large bowl, mix together all the dry ingredients: almond meal, flax meal, chia seeds, mixed seeds, baking powder, cinnamon, nutmeg, and salt.
Add the wet ingredients: melted coconut oil, maple syrup, yoghurt. Mix until well combined. Fold in grated carrot, cranberries and pecans. Pour the mixture into your prepared tin and smooth the top.
Bake for 40–45 minutes or until a skewer comes out mostly clean and the top is golden and firm. Let cool completely before frosting.
Blend soaked cashews in a high-speed blender with tahini, maple syrup, salt and a splash of plant milk. Blend until smooth and creamy. Add more milk if needed for a spreadable texture. Once the cake has cooled, generously frost the top and sprinkle with extra chopped pecans or seeds if desired.