If you’re looking for a delicious and healthy no-bake dessert, this healthy vegan and gluten-free no-bake carrot cake is for you! It features a no-bake carrot cake base with a luscious, creamy “frosting” layer that tastes like ice cream when frozen.
Line a 9x5 loaf pan with parchment paper. In a high-speed blender or food processor, combine all of the ingredients for the carrot cake base (dates, shredded carrots, raw almonds, unsweetened shredded coconut, ground ginger, cardamom, cinnamon, vanilla, pinch salt). It should be thick and sticky - you may have to scrape down the sides of the blender to help everything become uniform. Transfer to your loaf pan and pat down until extremely well packed & distributed throughout the pan. Place in freezer to firm up while you make frosting.
In a blender combine the coconut milk, soaked cashews, lemon juice, maple syrup, vanilla extract, and pinch salt for the Coconut Cream Frosting.
Spread the frosting on top of the carrot cake layer until evenly distributed. Top with crushed pistachios and coconut. Place in the freezer for 4-5 hours until the frosting and cake have firmed. Let thaw for a few minutes before slicing and enjoying!
