Carrot Cake with Lemon Coconut Frosting

Ingredients

• 1⁄4 tbs flaxseed meal
• 1⁄8 cup (21ml) water
• 1⁄3 cup (45g) wholemeal spelt flour (or gluten free)
• 1⁄8 tsp bi-carb soda
• 1⁄8 tsp baking powder
• 1⁄4 tsp ground cinnamon
• 1⁄8 tsp ground nutmeg
• 1⁄8 tsp salt
• 1⁄8 cup (14g) coconut oil, melted
• 1⁄8 cup (21ml) almond milk (or dairy alternative)
• 1⁄8 cup (14ml) maple syrup (honey or rice malt syrup)
• 1⁄4 tsp vanilla extract
• 331⁄3 g carrots, grated (excess water squeezed out)
• 1⁄8 cup (10g) walnuts, chopped (extra for decoration)