Preheat oven to 180°C and grease a baking cake tin. Whisk together flax-seeds and water until well combined and place in the fridge to set for 15 minutes.
In a medium bowl combine dry ingredients: flour, baking soda, baking powder, cinnamon and nutmeg. In a large bowl, using hand mixer beat sugar and oil. Add in flax-seed “egg” mixture. Add in dry ingredients and beat until just combined. Stir in carrots, yogurt, coconut and walnuts.
Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a toothpick inserted into the middle comes out clean. Remove from the oven and let cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely. Enjoy!