Step 1

Preheat the oven to 180C / 350F. Line two 8-inch cake tins with greaseproof paper and grease the sides.

Step 2

In a large bowl, add the flour, baking powder and soda, cinnamon, mixed spice and stir to combine.

Step 3

Add the coconut oil, almond milk, flaxseed mixture, agave, vanilla and vinegar. Stir to combine.

Step 4

Lastly, stir in the carrots and walnuts.

Step 5

Transfer the mixture to the cake tins and bake for approximately 35 minutes or until a cake tester / skewer inserted into the centre of the cake comes out clean.

Step 6

Leave to cool completely before decorating.

Step 7

Mix all the ingredients together until you have a thick, smooth frosting. If it's too soft or watery, add more almonds.

Step 8

Mix the ground almonds, agave and food dye together in a food processor until it's completely combined and creates a dough. When you press the mixture it should stay in place. If it's too dry, add more agave and if it's too wet, add more almonds.

Step 9

Take a small piece of the marzipan and roll into a sausage shape then taper the ends to create a carrot shape.

Step 10

Dip a knife's blade into the cocoa powder and use it to drawn lines across the carrots (to give an authentic look).

Step 11

Add rosemary or parsley leaves to the tops of the carrots to create the carrot tops.

Step 12

Once the cakes have cooled, frost the top of one of the cake layers and place the other one on top. Frost the top of the cake and top with the marzipan carrots! Enjoy. Best kept refrigerated to keep the frosting "set".