Ingredients: for the cake: 3 carrots, grated 1 cup + 1 tbsp oat flour 3/4 cup millet flour 1 tbsp baking powder 1/2 tsp mixed spice 1/2 tsp all spice zest half a lemon 3/4 cup almond milk 2 tbsp flax seeds mixed with 2 tbsp water 1/3 cup coconut sugar 4 tbsp date syrup 1/3 cup raisins 1/3 cup walnut pieces for the frosting: 1 1/2 cup cashews, previously soaked for 2 hours 6 tbsp water 3 tbsp coconut oil 2 tbsp lemon juice 4 tbsp maple syrup 1 tbsp coconut nectar syrup 1 tbsp date syrup 1/2 tsp cinnamon 1/2 tsp mixed spice 1/2 tsp nutmeg vanilla, to taste pinch salt Method: 1. Begin by making the sponge. Add the oat flour, millet flour, baking powder, mixed spice, all spice and lemon zest into a food processor. Blitz quickly to mix it all together. 2. Next add in the milk and flax mixture, and blend again so that a cake mix has formed. Pour in the sugar and blitz. 3. Pour in the carrots, raisins and walnuts and stir so that they are well distributed throughout the cake. Next, pour the cake mix into two separate cake tins. 4. Add the cake tins into the oven and bake for about 25 minutes, or until the top of the mixture has small cracks. After about 12 minutes, turn the cake tins, so that the cakes are evenly cooked. 5. When the cake has baked, move to the fridge to cool. 6. In the meantime, make the frosting. Combine all of the icing ingredients into a blender and blend until smooth. Move to the fridge for about 10 minutes to stiffen. 8. When the cake halves have cooled, remove from the fridge. Get the icing, and top onto one half of the cake, then sandwich the other sponge on top. Using the remaining icing, cover the rest of the cake. If you like, decorate with additional walnuts! 9. You can enjoy this straight away, but I found it tastes best after a further couple of hours in the fridge, so that the icing can set properly. Slice and enjoy!