Carrot Chinese Five Spice Cake with Orange Icing

INGREDIENTS

300 g

raw carrot, grated (approx 2)

250 g

plain wholemeal flour

2 tsp

baking powder

1/2 tsp

baking soda

1 1/2 tsp

Chinese Five-Spice mix

1/2 tsp

salt

eggs [vegan: 3 tablespoons flax eggs mixed with 9 tablespoons of water and let sit for 5 minutes]

145 g

( ¾ cup) sugar

120 milliliters

vegetable oil

120 g

plain Greek yogurt [vegan: use dairy free yogurt]

1 tsp

vanilla extract

250 g

powdered icing sugar

4 tbsp

butter, softened [vegan: use vegan spread]

2 tbsp

orange juice