Vegan carrot cake

Method

1. Put the flaxseed meal in a large bowl, stir in 5 tbsp water and set aside for 15 minutes to thicken. Heat the oven to 160°C fan/gas 4 and grease and line a 900g loaf tin with baking paper.
2. In a large bowl, stir together the flour, bicarbonate of soda, salt, cinnamon and ginger. Stir through the orange zest, carrots and walnuts.
3. Mix the oil and sugar into the thickened flaxseed mixture, then fold this into the flour mixture before scraping into the lined tin. Bake in the centre of the oven for 1 hour, or until a skewer inserted into the centre comes out clean.
4. Leave in the tin on a wire rack to cool for 10 minutes before removing from the tin and allowing to cool completely.
5. To make the icing, sieve the icing sugar into a bowl then stir through the coconut yogurt, bit by bit (you may not need it all). Spread the icing over the top of the cake then decorate with the orange zest.