Prepare the frosting first. Drain the cashews and rinse well with cold water. Add cashews to a high-speed blender pitcher.

Add the rest of the frosting ingredients and blend on high for 1-2 minutes, scraping down the sides as needed. I used a Vitamix and a tamper to get everything well incorporated and creamy throughout. Transfer to a small bowl and set in the refrigerator to thicken up more.

Lightly grease a 9"x5" loaf pan. Measure out parchment paper to the width of the longest side of the pan. Make sure it's long enough to line the entire bottom of the pan, both sides and have a few inches of overhang on either side. Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position.

In the bowl of a mixer or food processor, combine the eggs, applesauce, cashew butter, coconut oil, vinegar, coconut sugar and vanilla. Mix until well combined and even throughout.

Add the dry ingredients into the wet and mix until well combined. Fold in the carrots and walnuts.

Transfer the batter to the prepared loaf pan and spread evenly. Tap the pan on the counter a few times to release any air bubbles.

Bake at 350 degrees Fahrenheit for 50-60 minutes. The top of the loaf should spring back a bit after being poked with your finger. If it sinks down at all, let it cook another couple of minutes. Mine took 55 minutes.

Move the loaf pan to a wire rack to cool for at least 30 minutes. Carefully flip the pan over and invert the loaf to cool for at least 1 hour before frosting.

Spread the cashew frosting on top of the bread and top off with extra nuts and a drizzle of honey if desired.

Leftovers will keep in the refrigerator for up to 5 days in an airtight container. Enjoy!