Put in the blender cashews, water, lemon juice, apple cider vinegar, and salt and process until smooth. If necessary, add water gradually.
Transfer to a small bowl, add the extracts and powdered sugar, mix well. Taste, and add more powdered sugar if necessary.
Add about half of the grated carrot to the cheese and mix; Place in the refrigerator to set for several hours - preferably overnight.
Transfer the cheese to a piping icing bag with a large tip, and decorate the muffin tops; You can use a spoon-spatula instead.
Garnish with the rest of the grated carrots and serve.