Blend the Carrot (4), Fresh Ginger (1 teaspoon), Walnut (2 cup), Dried Dates (2 cup), Ground Flaxseed (3 tablespoon), Ground Cinnamon (2 teaspoon), Ground Cardamom (1/2 teaspoon), Ground Turmeric (1 teaspoon), and juice from the Orange (1/2) in a food processor until smooth.
Press into a plastic wrap-lined 20 cm round springform tin and place in the freezer to set, for 1 to 2 hours.
To make the Orange and Vanilla Cashew Creme, blend Raw Cashews (2 cup), zest and juice of the Orange (1), Vanilla Bean Paste (2 teaspoon), and Medjool Dates (4) in a food processor until very smooth. This will take about 5 minutes.
Carefully take the cake out of the tin and place it on a serving plate.
Smear the cashew creme over the top and sprinkle with Chopped Pecans (to taste) and a drizzle of pure Maple Syrup (to taste). So amazing. Enjoy!