Vegan carrot cake with orange frosting

Carrot cake

• 60 g extra virgin olive oil, plus extra for greasing
• 110 g boiling water
• 15 g flaxmeal (see Tips)
• 150 g walnuts
• 280 g carrots, cut into pieces
• 60 g sultanas
• 160 g Rapadura sugar
• 1 banana, cut into pieces
• 250 g wholemeal self-raising flour
• 1 tsp ground cinnamon
• 1 tsp vanilla bean paste (see Tips)
• 30 g plant-based milk of choice

Orange frosting

• 100 g raw cacao butter
• 1 tbsp arrowroot flour
• 40 g pure maple syrup
• 80 g plant-based milk of choice
• 3 tsp vanilla bean paste
• 1 - 2 pinches salt
• 40 g vegan butter (see Tips)
• 1 orange, zest only, no white pith