This no-bake gluten-free raw carrot cake is perfect for entertaining. Make it ahead of time and keep it in the fridge until you're ready to serve. Get prepped the day before by placing the cashews in a large bowl. Cover them with cold water and set aside to soak overnight to soften. To make the base, grease a fluted tin then place the dates and pecans in a food processor and blitz until very finely chopped and the mixture is firm. Spoon over the base and sides of the prepared tin, then wet your hands and use them to press the mixture down evenly. Place the base in the freezer for 10 minutes or until firm. Next, drain the cashews and place them in a blender with cinnamon, ginger, grated carrot and yoghurt. Blend until well combined and very smooth. Spoon the cashew mixture over the date base. Pop in the freezer for three hours or until the filling is firm. Transfer the cake to the fridge for 15 minutes before you're ready to serve. This gives it some time to soften slightly. Remove the cake from the tin and use a palette knife or cake slide to transfer the cake to a serving plate. Top with yoghurt and carrot, then dust with a little cinnamon and drizzle with honey. This gluten-free carrot cake will be a new favourite for fuss-free entertaining.