Preheat the oven to 180C/fan 160C/gas 4.
Grease one 23cm round sandwich tin and line the basesof the cake tin with baking parchment.
Whisk the oil, aquafaba, and sugar until the mixture is well combined, lighter, and noticeably thickened. Gently fold the carrot into the cake batter, then stir in the flour, baking powder,spices and pumpkin seeds.
Pop in the oven and bake for 35-40 mins. Test with a skewer to see if it is cooked through. If it comes out clean, it's ready to take out of the oven. If it comes out a little gooey, leave the cake in for another 5 mins.
Cool the cake in it's tin for 10 mins, then turn out onto a cake rack.
Meanwhile, whisk together the icing and lemon juice. Add more icing sugar if necessary, you want a thickish yet drizzable mix.
Once cool, turn the cake onto a serving plate and drizzle with the icing.