Preheat oven to 175C (350F). Grease a loaf pan or line it with parchment paper and set aside.

In a medium bowl, add the almond milk and vinegar, mix and let sit for 5 minutes until it starts to curdle.

In a separate bowl, whisk together the dry ingredients; flour, oats, baking soda, cinnamon, ginger and salt.

To the bowl with the almond milk, add the mashed banana, apple, carrots, honey and coconut oil and mix to combine.

Add the dry ingredients and fold until just combined, do not not over mix or you will end up with a rubbery consistency! A few small lumps are ok.

Gently fold in the walnuts, if using, and pour the batter in the prepared pan.

Bake for about 40-50 min depending on your oven until toothpick inserted in center comes with a few crumbs attached. Let the cake cool down for about 15 minutes in the pan and then remove it and let cool down completely on a wire rack before frosting. 

Drain and rinse the cashews after soaking them. Place in a high speed food processor or blender with the rest of the ingredients. 

Blend on hight until smooth and creamy, scrape down the sides as needed. Add a little more almond milk and maple syrup if desired.

When the cake has cooled completely, spread the frosting ontop and decorate with a few chopped walnuts.

Enjoy!!