• Preheat your oven to 180C. Grease a 6" pan very well.
• In a large bowl, combine all the dry ingredients - wholewheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and orange zest.

  1.5 cups Wholewheat flour (190g), 1.5 tsp Baking powder, 1/2 tsp Baking soda, 1/8 tsp Salt, 1 tsp Cinnamon, 1/4 tsp Nutmeg, Zest of 1 orange
• In a medium-sized bowl, whisk together the yogurt, sugar, oil, milk, vanilla extract, and orange juice.

  1/2 cup Yogurt (135 g), 1/2 cup Light coconut milk(100 g), 1/3 cup Coconut oil (60 g), 1 tsp Vanilla extract, Juice of 1 orange
• Gently stir the wet ingredients into the bowl of dry ingredients. Your mixture should be thick, not a soft dropping consistency.

  If it seems too dry, add a tablespoon or two of milk.
• Fold in the grated carrots and walnuts.

  1 cup (155g) Carrots, shredded, 1/4 cup (30 g) Walnuts, chopped
• Transfer the batter to your prepared pan and bake for 45 minutes at 180 c (350 f) or until a skewer inserted in the center comes out clean, with a few moist crumbs attached.
• If the cake starts browning on top and isn't cooked through, loosely cover with a piece of foil to prevent the top from burning.
• Let the baked cake cool in the pan for 10-15 minutes before turning out on a cooling rack.
• Once completely cooled, top it with the cream cheese frosting. Decorate with some walnut halves and some more orange zest. Enjoy!

Cream Cheese Frosting

• While the cake is baking, make the frosting. Beat the cream cheese until smooth. Whisk in the chilled cream and icing sugar into this mixture until thick and creamy, and you have a spreadable consistency.

  Taste and adjust for sweetness. You can add more sugar at this point if you like. Refrigerate until the cake is baked and completely cooled.

  3/4 cup (150 g) Cream cheese, softened, 3-4 tbsp chilled whipping cream, 3-4 tbsp Icing sugar