Peel and grate the carrots. I did it with an electric food processor, but it also works by hand.
Mix the ground flaxseeds with water and let it soak (about 5-10 minutes).
Melt the coconut oil in a pan. Grease the baking tin (20x20x5cm) with a little bit of melted coconut oil.
Put all the liquid ingredients (up to and including grated carrots) in a bowl and mix.
Mix the dry ingredients (up to and including xylitol) in another bowl.
Step by step add the dry ingredients to the liquid ones and stir continuously. Pour the cake mixture into the baking tray and smooth down.
Bake in the oven for 40 to 50 minutes (middle rack). Make sure to test with a wooden stick beforehand. No cake mixture should stick to the wooden stick. Allow the cake to cool and then carefully lift it out of the mould.
frosting
Juice a lemon.
Put the cream cheese, lemon juice and icing sugar in a bowl and mix well with a food processor.
Use a scraper to spread Frosting over the cooled carrot cake.
Cut the cake into slices (approx. 10 pieces).
decoration
Peel the carrot and cut into strips with a peeler. Use kitchen scissors to cut the strips into small pieces and place them on top of the frosting. Alternatively, use vegan marzipan carrots.