Preheat oven to 180°C Bake.
Line a loaf tin with non-stick baking paper.
Grate the zucchini and carrot, squeezing out excess liquid.
Whisk eggs.
Combine the brown sugar, brown rice flour, almond meal, new hemisphere™ Hemp Seed Hulled, cornflour, baking powder, baking soda, sea salt, cinnamon, and ginger in a large bowl. Stir with a fork to remove any lumps.
Add eggs, omegaNZ™ Olive Oil, lemon juice, maple syrup, and vanilla extract. Stir until just combined.
Fold in zucchini, carrot, and chopped walnuts.
Transfer batter to prepared loaf tin. Even out with a spatula.
Bake for 50 minutes or until a cake skewer or knife comes out clean when inserted into the centre.
Cool cake completely before removing from loaf tin onto a chopping board.
Ice with Cashew Frosting and decorate with chopped walnuts, pumpkin seeds, and new hemisphere™ Hemp Seed Hulled.