This carrot cake does not contain butter neither eggs and can be made for vegan purpose without adding the frosting. The reduced carrot juice and the oil give a perfect balance of moisture, texture and flavor.
Pure carrot juice can be purchased in most grocery stores or make your own using a fruit juicer. First reduce carrot juice to about 130g; this should take about 45 minutes. Allow carrot juice to cool. Meanwhile, crush walnuts and lightly toast them over the stove for a few minutes and let cool. Grease mold with softened butter or cooking spray and line with parchment. Shred carrots and set aside. In the large bowl or mixer bowl, combine flour, baking power and baking soda, sugars, salt, orange zest, cinnamon and nutmeg. Add the shredded carrots and add liquids as vanilla, reduced carrot juice and oil and mix until well combined and add toasted walnuts. Pour mixture into the prepared mold.
Preheat oven to 375°F/190ºC. Bake for 45 minutes or until toothpick inserted in center comes out clean. Let cool completely. Square off cake edges and chill for up to 6 days. Avoid freezer.
Mix all ingredients together on high speed until light and fluffy. Decorate cake. Enjoy!