Firstly mix together the flaxseed-egg. To do so you mix the flaxseed-flour with the water and let it rest until it is a gel-like consistency.
In a big bowl mix together all of the dry ingredients.
Preheat the oven to 175C.
Shred the carrots in a foodprocessor or chop them really fine and small. Then you can add them into the big bowl.
Mix the flaxseed egg and the sugar in a kitchen maschine until it turns into a frothy consistency. When it is frothy, add the oil while still mixing in a slowly but steady stream. The mass should now turn into a lighter color.
Add the dry ingredients into the wet ones and mix them until combined and all flour lumps are removed. But don´t overmix or your dough will get hard like breaddough.
Split the dough into two round, lined baking forms that are about 20cm in diameter.
Bake the cake for about 40 minutes.