Now add the milk and flaxseed (when thickened) and mix. Grate in the carrot and mix again
Grease 2 8 inch baking tins with oil (or baking paper for oil free) and pour in 1/2 the mixture into each
Place in the oven for 25 mins at 200C. Once cooked remove from the oven and place in the fridge to cool for 90 minutes (needs to cool for adding the coconut icing)
Once the cake is cooled add the coconut fat (the thick part at the top of the coconut can) to a mixing bowl along with 2 tbsp coconut sugar and whisk with a handheld machine until it starts to form (see photo above)
Simply layer the icing onto both of the cakes, then place one on top of the other
Store covered in the fridge for up to 3 days. Bear in mind it won't stay as fluffy once it has been in the fridge and will become more dense.