No Bake Freezer Carrot Cake Bars with Cashew Frosting

Line a loaf pan with parchment paper.
Add the dates to a food processor and pulse until the dates are broken into a smooth mixture like a date puree.
Add the almonds, shredded coconut, coconut oil, vanilla, cinnamon, sea salt, clove, and ginger. Pulse until everything is evenly combined and a sticky mixture. Scrape down the sides with a silicone spatula a couple of times as you pulse the mixture.
Press the carrot cake batter into the prepared loaf pan and place it in the freezer while you make the cashew frosting.
To make the cashew frosting, drain the water from the cashews. Add the cashews, maple syrup, lemon juice, lemon zest, coconut cream, vanilla, and sea salt into a food processor. Blend until smooth, scraping down the slides as needed.
Pour the cashew frosting on top of the carrot cake base and smooth it out. If you’d like, you can add some lemon zest on the top of the bars.
Freeze for 3-4 hours, until the cashew frosting is set.
Remove from the loaf pan, slice into bars, and enjoy!