Preheat the oven to 350°F (175°C). In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix until well combined.

Press the mixture into the bottom of a springform pan. Bake for 10-12 minutes until golden.

In a blender, combine soaked cashews, grated carrots, coconut cream, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth.

Pour the filling over the baked crust and smooth the top.

Bake in the oven for 50-60 minutes until the edges are set but the center is slightly jiggly.

Let it cool at room temperature, then refrigerate for at least 4 hours before serving.