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Prepare 8" round spring form cake tin.
Make the frosting first as it needs time to set. In a small pot gently melt creamed coconut with coconut milk, maple syrup, lime and vanilla stirring frequently. Pour into a small bowl, leave to cool down for 5 min and transfer to a fridge while you're making the cake.
To make the carrot cake you can simply add all of the ingredients into a food processor and mix until you have a sticky consistency and mixture comes together adding pistachios at the end.
You can also mix everything by hand in a large bowl. Mash medjool dates first with a fork and then mix with the rest of the ingredients until you have a sticky texture. If the medjool dates are not soft enough, soak them in some warm water for 10 minutes first.
Scoop the mix into a tin, even out the surface and press down firmly.
Pour the frosting onto the cake and smooth out the top.
Transfer to a fridge or freezer to set until the top feels firm. It will take about 2 hours in the fridge, less time in the freezer.
Carefully remove from the tin and place onto a cake stand.
Top with some chopped pistachios, lime zest and fresh flowers if you like.
This cake will keep solid in the fridge.