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This recipe is super simple!
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Starting with the frosting, soak cashews in water for a minimum of 1-2 hours. While soaking, move onto the cake.
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Preheat oven to 350u00b0F and grease baking pan(s) of choice. I used three 6-inch springform pans.
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In the bowl of your mixer, add all ingredients except shredded apple, zucchini, and carrot. Blend until everything is well incorporated. Scrape down the sides and bottom of your mixer and stir. Next, stir in shredded apple, carrot, and zucchini until just combined. Pour batter into pan(s) and bake for approximately 1 hour.
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For the frosting:
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Drain nuts from the water and place nuts in a blender with almond milk. Blend. If mixture is still thick and clumpy, add more milk. Next, add the vanilla and salt and blend. Add powdered sugar, 1/2 cup at a time. If you want a thinner glaze-like frosting, add less powdered sugar; if you want a thicker, spreadable frosting add more. You can opt to omit the powdered sugar altogether if you like the raw taste of cashews. Seriously, it's so good. Alternatively, if you enjoy coconut (like me), add coconut extract.
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Once the cakes are cooled, frost away, garnish (I covered mine with toasted coconut), and enjoy!
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For a few other variations, check out the related blog post.
