300g/10½oz carrots, peeled and coarsely grated
coconut flakes, to decorate
2 tbsp fine shred marmalade
250g/9oz plain flour
2 tsp baking powder
275g/9¾oz golden caster sugar
1 tsp ground cinnamon
50g/1¾oz desiccated coconut
2 tbsp ground flaxseed
2-3 tbsp maple syrup
225ml/8fl oz sunflower oil, plus extra for greasing
½ tsp vanilla bean paste
50g/1¾oz shelled walnut halves, toasted
3 tbsp soya milk