Start by preheating your oven to 350 degrees and lightly grease a 24 cm spring form baking tin with margarine. Around 1 tsp total.

Prepare carrots by grating or processing in food processor and set them aside.

Into a large mixture bowl, prepare vegan egg as instructed on the package.  We used a 1:2 ratio of the product. 1 tbsp. powder with 2 tbsp. warm water.  Stir and let it sit for 5 minutes.

To the bowl, add the melted margarine, brown sugar, mashed banana, almond milk, apple cider vinegar and vanilla. Stir aggressively till well combined.  You can stir for up to 1 minute.

To the bowl, add the almond flour, all-purpose flour, cinnamon, salt, baking soda and baking powder.  Stir till well combined and no clumps are in the batter.

Fold in the carrots and stir for 30 seconds until well combined.

Transfer batter to baking tin and bake in the over for 45 - 50 minutes.

The cake is ready when you poke a toothpick into the cake and it comes out clean.

Place cake onto counter and cool completely before removing from spring form tin.

For the frosting, simply add all your ingredients into a high speed blender and blend for 1 minute and 30 seconds. Place the frosting in the fridge for 10 minutes before frosting the cake.

Top with chopped walnuts and small pieces of fresh thyme.