In a mixing bowl, combine almond flour, pitted dates, and melted coconut oil. Mix until crumbly.

Press the mixture into the bottom of a springform pan to form the crust.

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

Pour the filling over the crust in the springform pan.

Preheat the oven to 350°F (175°C) and bake the cheesecake for 60 minutes.

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