Sift the flour and add the rest of the powders to it, leaving the nuts aside. In another bowl, mix the wet ingredients leaving the carrots aside. Combine the two mixes and mix vigorously with a hand whisk.
Also add the carrot, previously grated.
Mix everything together and finally add the chopped walnuts.
Soak, in hot water, the cashews for a couple of hours or overnight.
Once soft, blend them by adding a tablespoon or two of almond milk or coconut milk to make a smooth, firm but not fluid mixture.
Spread the resulting cream on top of the cake.
Finish with a sprinkling of chopped walnuts.
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