To make the base, add dates in a food processor until it forms a paste.
Add the walnuts, carrots, ginger, cinnamon, coconut flour, coconut oil and coconut flakes together to the food processor with the date paste and process until well combined.
Line a loaf pan with parchment paper so you can pull up the cake easily once set.
Place the base mixture in the loaf pan and place in the freezer while you prepare the icing.
Add soaked cashew, maple syrup, vanilla extract and coconut oil to the food processor. Blend until a silky smooth icing forms.
Remove the loaf pan from the freezer and spread the icing over the base. Sprinkle with walnut pieces if you like.
Place the loaf pan back in the freezer for at least one hour.
Remove and slice into mini carrot cake bites. Keep carrot cake bites in a container in the freezer.