Preheat the oven to 170 °C (fan). Line three 22cm cake tins with baking parchment.
Spread the walnut pieces on a baking tray and place in the oven to toast for 10 minutes while you prepare the rest of the cake. Set a timer to make sure they don’t burn!
100 g walnut pieces
In a medium bowl, sieve together the plain white flour, psyllium husk powder, baking powder, bicarbonate of soda, fine sea salt and ground cinnamon.
330 g plain white flour, 1 teaspoon psyllium husk powder, 2 teaspoon baking powder, 1 teaspoon bicarbonate of soda, ½ teaspoon fine sea salt, 1 tablespoon ground cinnamon
In a separate medium bowl, place the sugars and the orange zest. Using your fingertips, rub the orange zest into the sugars until fragrant. Set aside.
200 g granulated sugar, 200 g light brown sugar, zest of half an orange
In the cup of a blender (or a measuring jug if you’re using an immersion blender) place the soy milk, lemon juice and vegetable oil. Blend until smooth and thick.
250 ml soy milk, 2 teaspoon lemon juice, 200 ml vegetable oil
Add the blended wet ingredients to the sugars and whisk well until fully combined. Add this mixture to the dry ingredients and stir just until no lumps remain.
Finally, add the carrots and stir to combine. Divide the batter between the three tins and place in the oven to bake for 35 mins or until a skewer inserted into the centre of the cake comes out clean.
350 g carrots