For The Loaf For The Glaze

1. Preheat your oven to 350°F / 180°C and line a lightly greased 8x4-inch loaf pan with parchment paper.
2. In a large bowl, combine the grated carrot, ground flax, maple syrup, almond milk, oil, vanilla, and vinegar until well mixed.
3. In the same bowl, stir in the dry ingredients one by one: cinnamon, ginger, baking powder, baking soda, salt, flour, and half of the chopped walnuts. Mix until just combined.
4. Pour the batter into the prepared loaf pan and smooth it out evenly with a spoon. Sprinkle the remaining walnuts on top of the loaf and gently press them into the surface.
5. Bake for 40 to 50 minutes (I bake for 45 minutes) until the loaf springs back slowly when touched and a toothpick inserted into the middle comes out clean.
6. Meanwhile, prepare the glaze by combining the cashew butter, coconut cream, maple syrup, lemon zest, and salt in a blender or food processor. Blend until smooth. If it's too thick, you can thin it with a bit of almond milk.
7. After baking, place the loaf on a wire rack to cool completely. The loaf is delicate, so I don't recommend slicing it until it's completely cooled.
8. Once cool, slice the loaf and drizzle the lemon glaze on individual portions just before serving.