Vegan carrot cake - Good Food Middle East

Ingredients

• 4 sachets (200g) creamed coconut
• 1 tbsp lemon juice
• 2 tbsp cashew nut butter
• 50g icing sugar
• 60ml oat milk
• 250ml jar coconut oil, melted
• 300g light brown sugar
• 1 ½ tsp vanilla essence
• 210ml dairy free milk, we used oat milk
• 420g plain flour
• 1 ½ tsp baking powder
• 1 ½ tsp bicarbonate of soda
• 1 tsp cinnamon, plus extra cinnamon to decorate
• 1 tsp ginger
• 1 tsp ground nutmeg
• 1 orange, zest only
• 4 medium carrots, grated (you want 270g grated weight)
• 75g chopped walnuts, plus extra to decorate
• edible flowers (optional)