Begin by preparing the dairy-free vegan “cream cheese” frosting. To do so, soak the cashews in boiling water for 2 hours (or overnight). Drain the water from the cashews and place in a blender or food processor with the rest of the ingredients. Blend until completely smooth. You may need to stop the blender a couple of times to scrape the edges. If necessary, add more coconut milk or almond milk to help the mixture blend. Transfer frosting to a jar and refrigerate until ready to use (up to 4 days in advance).

When you’re ready to bake the cake, preheat the oven to 350 degrees F and line a 9” x 9” square cake pan or 9” round cake pan with parchment paper.

Add the eggs, oil, lemon juice, vanilla extract, almond flour, shredded coconut, Truvia Natural Sweetener, baking soda, baking powder, cinnamon, ground ginger, and sea salt to a food processor or blender (all ingredients except for the walnuts, dried cranberries, and carrots) and blend until well-combined.

Stir in the walnuts, dried cranberries, and grated carrot.

Transfer the cake batter to the parchment-lined cake pan and bake on the center rack of the oven 45 to 50 minutes, until the cake has set up and has turned golden brown around the edges.

Remove cake from the oven and allow it to cool completely.

Frost the cake with the vegan “cream cheese” frosting (or frosting of choice) and sprinkle with shredded coconut and chopped walnuts. Slice and serve.