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Preheat the oven to 350 °F (180 °C)
Grease and line two 6" round cake baking tins.
Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.
Peel and grate the carrots, add lime zest and set aside.
In a large bowl whisk together cassava flour, tigernut flour, tapioca flour, baking powder, bicarbonate of soda, cinnamon, cardamom, salt and sugar.
In a small bowl whisk together gelled flax eggs, olive oil, lime juice and vanilla.
Add the wet mix together with the carrots to the dry mix and mix until well combined. You should have a thick muffin consistency. Add a splash of plant-based milk if needed.
Spoon the mixture evenly into your prepared tins and level out the surface.
Bake for about 25 to 30 minutes or until a cocktail stick comes out clean.
Remove from the oven once ready and leave to cool down for 20 minutes before removing from the tins.
Once the cakes are completely cool, you can assemble the cake. Place the bottom layer onto a cake plate and spread with some whipped cream. Top with the second cake layer and using a spatula frost the sides and top of the cake.
Decorate with lime zest and lime slices.