Vegan carrot cake

2 tbsp ground flaxseed, stirred into 6 tbs of cold water

250g plain flour

2 tbs baking powder, sieved

260g golden caster sugar

1 tsp ground cinnamon

1 tsp mixed cake spice

Zest of 2 oranges

225mls sunflower oil

3 tbsp plant-based milk

300g carrots, coarsely grated

20g golden sultanas

20g chopped walnuts

For the icing:

200g nut-based cream cheese

50g icing sugar

2 tbsp maple syrup

1 tsp vanilla essence