Ingredients:

For the biscuit:
· 185 g finely grated, peeled carrots (about 2 larger carrots)
· 1 tablespoon (7 g) of ground flax seeds
· 140 ml maple syrup
· 185 ml almond milk or other plant-based milk
· 80 ml grapeseed oil or melted coconut oil
· 1 and 1/2 teaspoons vanilla extract
· 1 teaspoon apple cider vinegar
· 2 teaspoons ground cinnamon
· 1 teaspoon of minced ginger
· 2 teaspoons baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon fine sea salt
· 230 g whole spelt flour (whole wheat flour can also be used)
· 100 g chopped walnuts

For the glaze:
· 60 ml cashew butter
· 60 ml full-fat coconut cream (at room temperature)
· 30 ml maple syrup
· 1 tablespoon (15 ml) grated lemon zest (or to taste)
· A pinch of fine sea salt

Preparation:
Preheat the oven to 180 °C. Lightly oil a bread pan (approx. 20 × 10 cm) and line it with baking paper.
Make the batter - in a large bowl, combine the grated carrots, ground flax, maple syrup, almond milk, oil, vanilla, and vinegar. Then add the dry ingredients in order: cinnamon, ginger, baking powder, baking soda, salt, and flour. Mix until combined. Stir in half of the chopped walnuts.

Baking - pour the mixture into the prepared pan and level the surface. Sprinkle the remaining walnuts on top and press them in gently. Bake for 40–50 minutes (ideally around 45 min).
The cake is done when it springs back slightly and a toothpick comes out clean. Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack before cutting (it is very tender while warm).

Prepare the glaze - in a blender or food processor, combine the cashew butter, coconut cream, maple syrup, lemon zest, and a pinch of salt. Blend until smooth and creamy.
If it's too thick, add a little almond milk. When the cake has cooled completely, slice it and drizzle with the glaze before serving.