Pre-heat oven to 180˚C
Combine almond meal, oat flour, cinnamon, nutmeg and baking powder in a bowl.
In another bowl combine and mix together carrot, eggs, oil, vanilla essence and honey.
Pour wet ingredients into dry ingredients, add the chopped dates and walnuts and mix well to combine.
Pour into lined/greased 20cm round cake tin and cook for 30 – 40 minutes. Allow to cool then top with Creamy Cashew Icing.
Blend cashews into a flour. Add all other ingredients and blend until well combined.
Spread onto cake and if desired, top with a few chopped walnuts.