METHOD:

Mix your milled flax seed and water together in a glass or small bowl and let gel for about 15 minutes or until it’s formed a gelatinous paste.

Preheat the oven at 175 degrees celsius. Prepare a rectangular oven dish by greasing it with a little coconut oil and if you wish sprinkling some bread crumbs into it. Shake it around until the bottom and sides are covered with the bread crumbs and discard any lose bits. Set aside while you prepare the batter.

Whisk together the sugar and soy milk. Continue to whisk as you pour in the oil and mix in the milled flax seed and water mixture. Add the remaining ingredients except the carrot, sift in your finer flours. Mix well to combine. Finally fold in your grated carrot until well mixed through.

Pour your batter into the prepared dish and bake in the centre of the oven for 35-40 minutes or until a tooth pick comes out the middle clean.

While the cake is baking drain your soaked cashews and add all your frosting ingredients including the cashews into a high power blender or food processor. Blend until silky smooth. You might need to stop the blender or food processor to scrape down the sides a few times. Place the finished frosting in the fridge while the cake bakes and cools.

Toast your pumpkin seeds and walnuts in a dry pan over medium heat. Shake the pan often and remove when the seeds and nuts are fragrant and toasty looking. The pumpkin seeds will start making popping sounds once they are at the end of their toasting time. It will only take a few minutes. Set aside for later.

Once the cake is baked leave it to cool for at least an hour before adding your frosting. Use a spatula to make an even layer of frosting and then sprinkle with your toasted seeds and nuts.

Cut into squares and enjoy.