Carrot raw cake with fig base

Ingredients (base):
8 Seeberger dried figs, minimum 4 hours or 
soaked overnight in 250 ml water 
60 g Seeberger roasted almonds
½ TL Bourbon Vanilla
2 Msp. cinnamon

Ingredients (cream):
150 gr Seeberger roasted Cashews, minimum 4 hours or 
soaked overnight in 250 ml water
4 tablespoons coconut oil, room temperature
6 tablespoons fig water (the water by which the figs have been soaked overnight)
1 Msp. Bourbon Vanilla

Ingredients (carrot-cinnamon topping):
2 carrots
½ TL Cinnamon
3 tablespoons maple syrup
1 teaspoon lemon zest  
50 g dark chocolate (min. 60% cocoa content)

Preparation
Dried figs are best soaked overnight. Drain the figs in a sieve and collect the soaking water. The water will later be used for the cashew cream. 
Add vanilla and cinnamon to the figs and puree to a fine puree. Finely chop the roasted almonds with a sharp knife and add to the fig puree. 
Now form a dough-like dumpling and press it to the bottom of a small springform pan. (We have previously covered the bottom of the springform pan with some sandwich paper so that we can remove the cake from the pan later. Alternatively you can use some almond flour.) Smooth out the base and press down. While the cashew cream is being prepared, the base can be kept in the fridge. 
For the cashew cream, puree soaked roasted cashews together with coconut oil, fig water and a little vanilla. Spread the finished cream on the fig base. Put the cake in the freezer for one hour.
Meanwhile clean the carrots and plane finely. Soak in a bowl with cinnamon, lemon zest and maple syrup. 
After cooling for an hour, remove the cake from the freezer and garnish with the soaked carrots. Heat the chocolate and use a fork to pour fine strips onto the cake.