If making the Vegan Cream Cheese Frosting, soak the cashews overnight, then follow the instructions to prepare the frosting. Frosting can be made up to 7 days in advance.

Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.

In a large mixing bowl, whisk together the canned coconut milk, eggs, and vanilla extract until well-combined.

Add the remaining ingredients (almond flour, shredded coconut, sweetener, baking powder, cinnamon. ground ginger, nutmeg, sea salt, grated carrot, and chopped walnuts) and stir until well-combined.

Transfer the batter to the parchment-lined loaf pan and smooth into an even layer.

Bake for 45 to 60 minutes, or until the bread is golden brown on the top and tests clean.

Allow bread to rest at least 30 minutes before frosting it with cream cheese frosting. Slice and serve!