Carrot Halwa Cake

1. Line a 9x5 loaf pan with parchment paper.
2. In a high-speed blender or food processor, combine all of the ingredients for the carrot halwa cake (dates, shredded carrots, walnuts, shredded coconut, ginger, cardamom, cinnamon, and vanilla).
3. Transfer the mixture to your prepared loaf pan and pat down until extremely well packed and distributed throughout the pan.
4. Place the pan in the freezer to firm up while you make the frosting.
5. In a blender, combine the coconut cream, cashews (soaked overnight or "flash soaked" in hot water for an hour), juice of 1/2 lemon, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth.
6. Spread the frosting evenly on top of the carrot halwa cake in the loaf pan.
7. Place the entire loaf pan back in the freezer for 4-5 hours until the frosting and cake have firmed.
8. Let the cake thaw for a few minutes before slicing.
9. Top with crushed pistachios and enjoy!