Vegan carrot cake with reduced carrot juice

Reduce the carrot juice.

Crush and lightly toast the walnuts; go easy or they turn bitter.

Grease the baking pan and line with parchment paper; shred the unpeeled carrots.

In a large bowl combine flour, baking powder, baking soda, sugars, salt, orange zest, cinnamon and nutmeg.

Add the shredded carrots, vanilla, reduced carrot juice and oil and mix until combined; add the walnuts.

Pour into the pan and bake at 375F / 190C for about 45 minutes.

Cool completely; for best results refrigerate a couple of days before serving.

variation: for the traditional cream cheese frosting, whip cream cheese with butter, orange zest, vanilla and sugar; decorate with a pastry bag or spatula.