Carrot Cake Breakfast Loaf with Maple Cream Cheese Frosting

Set oven to 350°F and grease a loaf pan. Add peeled and chopped carrots (into 1-inch pieces) to a food processor and pulse until diced and fine. Remove from processor and set aside. Add remaining loaf ingredients (eggs, maple syrup, date molasses, olive oil, cinnamon, sea salt, ground flax, oat flour, quinoa flour, coconut flour, baking powder) to the food processor and blend until a thick batter forms. Stir in the carrots and 1 cup of walnuts. Pour batter into the greased loaf pan and top with more walnuts. Bake for 35-40 minutes and let cool completely before slicing.

While the loaf is baking, prepare the frosting: Blend 1 cup soaked cashews, 3 tbsp maple syrup, a splash of vanilla, a sprinkle of sea salt, and 2 tbsp warm water together until thick and a bit runny. Pour into a jar and store in the fridge for at least an hour to thicken. Once the loaf has cooled completely, top with the frosting and place back in the fridge to set before serving.