Instructions

1. Preheat oven to 355°F (180°C).
2. In a large mixing bowl mix together flour, sugar, baking powder, baking soda, salt and spices. Set aside.
3. Then in a smaller bowl whisk all the wet ingredients (grated carrot, zest and juice of an orange, vanilla extract, flax eggs and oil). Pour wet ingredients into dry and stir well to incorporate.
4. Fold in chopped walnuts and transfer the batter into a well-greased or lined with parchment paper loaf tin.
5. Bake for 45-55 minutes or until the inserted toothpick comes out clean.
6. Remove from the oven and let it cool for 15-20 minutes before removing the cake out of the tin.
7. To make the glaze whisk all ingredients until it’s smooth and you don’t see any lumps. I suggest to start with 1 cup of powdered sugar and add 1 tablespoon of orange juice at a time until you reach nice thick consistency. The icing shouldn’t be too runny. If you like thick glaze add more sugar.
8. Glaze the carrot cake when it’s completely cooled.