No-Bake Carrot Halwa Cake

Line a 9x5 loaf pan with parchment paper. 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, 2 tsp vanilla). Transfer this mixture to your prepared loaf pan and pat it down until extremely well packed and distributed throughout the pan. Place the pan in the freezer to firm up while you prepare the frosting. For the Coconut Cream Frosting, combine the coconut cream, soaked cashews, juice of 1/2 lemon, maple syrup, 1 tsp vanilla extract, and a pinch of salt in a blender. Blend until completely smooth. Once the frosting is ready, spread it evenly on top of the carrot halwa cake in the loaf pan. Place the loaf pan back in the freezer for 4-5 hours until both the frosting and cake have firmed up. Before slicing, let the cake thaw for a few minutes. Top with the crushed pistachios and enjoy!