Bake your favourite carrot cake recipe in a rectangular sheet pan. Allow cake to cool and using a cookie cutter, cut into 7 cm circles. If the layer of cake is quite thick, half each circle width-wise. Prepare a cream cheese icing and mix two-thirds of the icing with coarsely chopped Cecilia’s Farm Coconut & Maple Cashews. Spread the cashew icing onto half of the cake slices. Top with another cake slice and spread or pipe plain icing on top. Garnish with more Coconut & Maple Cashews. Alternatively, bake carrot cupcakes and decorate with cream cheese icing and Coconut & Maple Cashews.