Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.

Peel and grate carrots, add lime zest and set aside.

Preheat the oven to 350 °F (180 °C)

Grease and line two 6" round cake baking tins.

In a large bowl whisk together ground almonds, buckwheat flour, brown rice flour, arrowroot, desiccated coconut, baking powder, bicarbonate of soda, cardamom, cinnamon, ginger, salt and sugar and set aside.

In a small bowl whisk together flax eggs, olive oil, almond milk, apple cider vinegar and maple syrup.

Add the wet mix to the dry mix and mix until well combined.

Stir in grated carrots with the lime zest. You should have muffin consistency. Add little more almond milk if needed. Finally fold in chopped pistachios.

Spoon the mixture evenly into your prepared tins and level out the surface.

Bake for about 35-40 minutes or until a cocktail stick comes out clean.

Remove from the oven once ready and leave to cool down for 20 min before removing from the tins.

To make the frosting scoop the solid part of the coconut milk into a bowl, try not to get any liquid in. Add coconut yogurt and whip until smooth. It will thicken as you continue to whip. If you like sweetener you can add 2 teaspoon of maple syrup. Place into a fridge until you're ready to frost the cake.

Once the cakes are completely cool, you can frost the cake. Place the bottom layer onto a cake stand and using spatula spread generously with the coconut frosting. Top with the second layer and frost the top of the cake.

Decorate your cake with chopped pistachios & lime zest.

Store in fridge before serving.