Ingredients

The following ingredients have 24 Servings
  • 2 cups All Purpose Flour ((250g) )
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 1/2 cups Light Brown Sugar ((300g) )
  • 2 1/3 cups Grated Carrot ((255g) )
  • 2 Flax Eggs ((2 Tbsp Ground Flaxseed Meal with 6 Tbsp Water))
  • 1/2 cup Canola Oil ((120ml) or Vegetable Oil)
  • 1 tsp Vanilla Extract
  • 1 Tbsp Apple Cider Vinegar
  • 1 cup Walnuts ((100g) Chopped, Optional)
  • 4 cups Powdered Sugar ((480g))
  • 1/2 cup Vegan Butter ((112g))
  • 1 tsp Vanilla Extract
  • 1 tsp Apple Cider Vinegar
  • 2-3 Tbsp Fresh Lemon Juice
  • Walnuts (Chopped)

Instruction

  • Preheat the oven to 350°F (180°C). Spray two 7-inch cake pans or two 8-inch cake pans (see notes*) with non-stick spray and line the bottoms with circles of parchment paper.
  • Sift the all purpose flour into a mixing bowl and add the baking powder, baking soda, salt, cinnamon and nutmeg. Mix together.
  • Add the light brown sugar and grated carrot to the mixing bowl.
  • Prepare your flax eggs by adding 2 tablespoons of ground flaxseed meal to a bowl with 6 tablespoons of hot water. Let it sit for a minute to become gloopy.
  • Add the flax eggs, oil, vanilla extract, apple cider vinegar and chopped walnuts to the mixing bowl.
  • Mix everything together. If it seems like it won't come together and the mix is too dry then step away from the bowl for a couple of minutes and then come back to it. The carrots will have released more moisture into the batter allowing it to come together into a thick batter.
  • Divide the batter evenly between the two prepared cake pans.
  • Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  • Allow the cakes to cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely.
  • While the cakes are cooling, prepare your frosting.
  • Add the powdered sugar, vegan butter, vanilla extract, apple cider vinegar and 2 tablespoons of lemon juice to the bowl of your stand mixer.
  • Start mixing on low speed gradually increasing speed until your frosting is thick and smooth.
  • If your frosting is too thick then add in the extra tablespoon of lemon juice, a drop at a time and only as much as needed to get to a spreadable consistency.
  • Frost the cake and decorate the top with chopped walnuts.