1/2 cup(100 grams)Dairy free butterat room temperature
2 cups(500 grams)Caster sugar
Start by making 2 flax eggs. To make flax eggs, you will need 2 tablespoons of ground flaxseed and 6 tablespoons of warm water. So the ratio is 1:3. Add the flaxseed to a bowl along with warm water, mix well and leave the mixture to thicken for about 5 minutes.
Once the flax eggs are ready, add the flour, sugar, baking soda, baking powder, salt, spices, vanilla extract, oil, and milk.
Mix the batter until everything is combined, but make sure not to overmix (a few lumps are okay).
Fold in the grated carrot, chopped walnuts, raisins, and lemon zest.
Walnuts, raisins and lemon zest are optional, so if you don't have them on hand or don't like the taste of any of them then just leave it.
Grease a 17cm springform with nonstick oil, and pour the batter into the form.
Bake at 180c for 60 minutes or until a toothpick comes out clean from the center of the cake.
When the cake is completely chilled, cut it in half horizontally to make a 2 tier cake if you're planning to frost it. If you're not a fan of frosting, you can just enjoy the cake as it is.
To make frosting
Using a food processor, a stand mixer or a hand mixer. Beat all of the ingredients until you get a smooth and thick frosting. It should be thick but also spreadable, so if you feel like it needs to be thinned out then add a little bit of milk and beat again.
Frosting the cake, and store in the fridge for up to 4 days.
Nutrition information is a rough estimate per slice with no frosting.