‍For the Cake:

1. Preheat oven to 180°C
2. Peel and grate the carrots and set aside
3. Brush a large Bundt pan with melted vegan butter, then dust it with flour
4. In a bowl, sift together the dry ingredients except for the the walnuts
5. In another bowl, add all wet ingredients. Whisk until well combined
6. Slowly pour the wet ingredients in the dry ingredients while whisking gently. Continue until well combined. Make sure not to overmix
7. Gently fold the chopped walnuts in the batter with a spatula
8. Pour the batter into the baking pan and bake for 45 minutes, or until a toothpick inserted into the middle of the cake comes out almost clean
9. Allow to cool for 10-15 minutes in the pan. Then invert it onto a plate and remove the pan carefully and let cool completely.

Coconut Frosting:

1. Soak cashews as long as possible. Try overnight, if not, let them sit in hot water for at least 20 minutes while you prepare the cake
2. Place all ingredients in a high-speed blender. Blend until smooth
3. Place in the refrigerator to set for at least 1 hour
4. Spread the frosting on top of the cake and sprinkle your favorite toppings. Enjoy!