Vegan Carrot Cake

*Prepare the flax eggs first by whisking together 3 tbsp ground flax seeds with 9 tbsp water. Stir until well combined and refrigerate 15 minutes.
Preheat oven to 350°F. Prepare bundt pan by either spraying it or greasing the inside well.
In a large bowl, whisk flours, cinnamon, baking powder, baking soda, and salt.
Mix in grated carrots and shredded coconut.
In a separate bowl, beat together the sugar, brown sugar, and flax eggs. Add oil, almond milk, and vanilla. Beat well, until mixture lightens in color.
Transfer the wet ingredients to the flour mixture. Using a rubber spatular, mix until thoroughly combined. If using nuts or other add ins, stir them in until combined.
Pour batter into prepared bundt pan and bake 50 min-1 hour.
Remove pan from oven and let cake cool 15 minutes in the pan, on a wire rack.
Run a knife around the edges of the cake and remove cake from pan. Cool cake completely on the wire rack.
To make the topping, whisk together the powdered sugar, and liquid of choice until smooth. Drizzle over cake. Top with toasted coconut flakes and chopped walnuts.