Prepare the cashew cream by combining all the ingredients together in a food processor and processing until you've reached a consistency of whipped cream. Add more water if necessary. Taste test and adjust seasonings if needed. Set aside.
In a large bowl combine the shredded carrots, cilantro, chickpea flour, onion, cumin, and salt. Add in the eggs and water and stir until well combined.
Heat the coconut oil in a large skillet over medium-high heat. Scoop the fritter mixture into the pan in ¼-cup portions and lightly flatten them with a spatula. Cook for about 3 minutes per side or until golden brown.