• 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, sugars, baking soda, baking powder, vinegar, 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.