Soak cashews for at least two hours in water (better overnight). If you are in a hurry you could also boil them in water for about 15 minutes until they are soft.
Start with the dough: Put the walnuts and unsweetened shredded coconut into your food processor and pulse for about 10 seconds. Add the oat flour and spices and pulse again. Next, add the carrots and dates and process until the ingredients are all combined. Don't overprocess, but the dough should stick together when you press it between your fingers.
Line a 7x7 inch pan and press half of the dough into the pan (you can use a bigger pan but the bars will be less thick). Put the pan into your freezer.
Now make the cream: First, you will need to combine the coconut milk, starch and granulated sweetener in a saucepan and bring the mixture to a boil. Let simmer for a minute until it's thick, like pudding. Set aside.
Put the other ingredients for the cream into your food processor or high-speed blender, add the pudding, and mix until the cream is completely smooth. Depending on your mixer/food processor this might take a few minutes.
Pour half of the cream onto the dough and put the pan back into the freezer for about 1 hour (or until the cream layer is quite firm). Then add the other half of the dough on top, press it down, and finally add the remaining cream on top. Put the pan back into the freezer for at least 2-3 hours (or overnight).
Once you unmold the cake, let it thaw for a few minutes and cut it into 8-12 bars. Enjoy the carrot cake bars thawed and store leftovers in the fridge!