Step 1

Preheat oven to 180°C/350°F. Grease a 9” round cake and line the bottom with baking parchment.

Step 2

Peel and grate the raw carrot. Set aside.

Step 3

Sift the flour, bicarb of soda, baking powder, Chinese five spice blend and salt into a large bowl. Stir in the carrot.

Step 4

In a separate bowl, beat the eggs (or flax eggs), sugar, oil, yogurt and vanilla together with an electric mixer.

Step 5

Fold the wet ingredients into the dry gently.

Step 6

Pour into the prepared pan and bake for 35 minutes or until an inserted skewer comes out clean.

Step 7

Leave to cool in the tin.

Step 8

Sift the icing sugar into a bowl, add the other ingredients and mix until smooth.

Step 9

Store in the fridge until ready to use. Frost the completely cooled cake.