Callebaut vegan chocolate chip carrot cake

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1. Make the flax eggs by mixing the flax powder with the water
2. Add the butter and grated carrots
3. Mix all the dry ingredients into the mixture
4. Place into prepared cake tins and cook at 160°c in an 18cm cake ring, 4.5cm high for around 25- 30 minutes.
5. Leave to cool
6. To make the icing, place the cream and orange zest into a saucepan and bring to the boil
7. Add in the chocolate callets and emulsify
8. Allow to cool to 30°c and then fold through the cream cheese
9. Cover the cooled cake with the icing