1Add coconut whipping cream and syrup to a small mixing bowl, preferably stainless steel. Whisk to combine then clingfilm. Place into the fridge to chill for 4 hours or overnight.

2Add coconut flour (or ground coconut flakes), walnuts, maple syrup and spices to a blender or a mini-food processor.

3Blend until all of the ingredients are ground into paste and set aside.

4Peel and grate carrots using a fine grater over a large mixing bowl.

5Add the paste to the carrots.

6Mix to combine.

7Line a cake tin with baking paper and transfer the cake mix into it. Flatten using a spoon. Clingfilm and place in the fridge for 4 hours or overnight.

8Make the frosting. Take the chilled cream out of the fridge and whisk using a hand mixer for 60 seconds or until stiff.

9Place a plate over the cake tin and flip it over. Lift the plate and then the tin. Peel off the baking paper.

10Spread the frosting over the top of the cake.

11Grate walnuts using a fine grater over the top for garnish. Keep refrigerated until serving.