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

Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then remove and let cool.

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

Pour the filling over the cooled crust and smooth the top. Refrigerate for at least 4 hours or until set.

Once set, remove from the springform pan and slice. Serve chilled.