This carrot cake is moist, nutty & sweet and not only perfect for Easter. Using oat flour, makes it taste a little sweeter, buckwheat rather nutty. Preferably make on of each and have the best of both worlds in a double layer cake.
Mix together flax seeds with 4 tbsp of water and set aside.
Preheat the oven to 180° C (360° F) and line a springform pan with parchment paper or grease it with a little oil.
Add flour, baking powder, spices and salt to a big bowl and mix well to combine. In another bowl mix up milk, apple sauce, maple sirup and flax gel. Finally fold in carrots and walnuts.
Pour batter into prepared springform pan and bake in the oven for about 45-50 minutes. (When a toothpick, inserted to the center of the cake, comes out clean or with a few crumbs, it should be done.) Remove from the springform pan and let cool completely.
Drain cashews and add them to a food processor, together with all the other ingredients. Blend until the frosting has reached a smooth consistency.
Frost the whole cake. If making a double layer cake, spread some frosting in between the two layers as well.