Vegan Carrot Cake

Method

1. Preheat your oven to 180C
2. Mix the ground flax with 8 tbsp cold water and set aside for 10 minutes.
3. Using your Multipro Compact Food Processor, fitted with the coarse grating plate, shred the carrots. Remove and reserve the grated carrot in a bowl, together with the raisins, pumpkin seeds, and walnuts.
4. Change the attachment to the knife blade (there is no need to clean the bowl), and mix the banana, coconut oil, maple syrup, ground flax mixture, orange juice and apple cider vinegar until smooth.
5. In a large mixing bowl, combine the rest of the dry ingredients, except for the almond milk
6. Gradually add the contents of the processor bowl to the dry bowl, until you have a smooth mixture. Add the contents of the carrot bowl and stir to combine. Loosen the mixture with the almond milk and pour into a parchment lined loaf tin (800g/2lb standard size loaf tin)
7. Place the loaf into the preheated oven and bake for 1 hour, or until the cake is firm to touch. Remove and leave to cool on a wire rack.
8. Whilst the cake is baking, prepare the icing. In the blender goblet of your Multipro Compact Food Processor process all the icing ingredients until you have a smooth mixture. Scrape into a bowl, cover with clingfilm, and chill in the fridge for 1 hour.
9. When the cake is cooled and the icing is chilled, spread the icing over the cake, and decorate with toasted coconut flakes, orange zest and pumpkin seeds.