Preheat oven to 350F (180C)

Prepare 1/2 flax egg by mixing 1/2 tablespoon of flax meal with 1.5 tablespoon of cold water. Set aside for 5 - 10 minutes.

Grease two ramekins with vegan butter or oil and lightly dust them with flour.

In a medium bowl, mix all the dry ingredients and set aside.

In another bowl, mix all the wet ingredients including the flax egg before adding it to the dry ingredients. Fold in the carrots, walnuts & raisins (optional) and mix until combined.

Evenly distribute batter into the two ramekins.

Bake for 20 - 25 minutes, or until an inserted toothpick comes out clean.

Cool the cakes for 5 minutes in the ramekins before flipping them out onto a cooling rack. Let them cool completely before frosting.

To make the yoghurt frosting:

Place yogurt and vanilla in medium bowl.

Gradually beat in confectioner’s sugar with electric mixer. If it looks too thin, add more icing sugar or put the frosting in the fridge to harden.

Spread frosting on top of one cake (if you like, cut off the crust to level the cake), add the second mini cake on top of it and spread more frosting. Decorate with more walnuts.