Moist, rich vegan carrot cake with a wholesome flavor and gorgeous color. Topped with lemon buttercream frosting and crushed walnuts. Ideal for any special occasion.
INGREDIENTS
For the Carrot Cake:
2 cups (250g) All Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2 tsp Cinnamon
1 tsp Nutmeg
9 oz (250g) Grated Carrot
1 and 1/2 cups (300g) Brown Sugar
2 Flax Eggs
1/2 cup (120ml) Extra Virgin Olive Oil*
1 tsp Vanilla Extract
1 Tbsp Apple Cider Vinegar
1 cup Chopped Walnuts (Optional)
For the Lemon Buttercream Frosting:
3 and 3/4 cups (450g) Powdered (Confectioners) Sugar
3 Tbsp Vegan Butter
1 tsp Vanilla Extract
2 tsp Apple Cider Vinegar
3-4 Tbsp Fresh Lemon Juice
INSTRUCTIONS
Preheat the oven to 350°F (180°C).
Grease two 7-inch cake tins and line the bottoms with parchment paper.
Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
Add the grated carrot and the brown sugar.
Prepare the flax eggs, by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a minute.
In the meantime, add the oil, vanilla and apple cider vinegar to the mixing bowl.
Add the flax eggs.
Mix everything together in the mixing bowl. Have a little patience and let the batter sit for a minute or two so that the carrots can release more water into the batter to enable you to mix it all together.
*If your batter is still too dry to mix after letting it sit for a couple of minutes (and only if it’s too dry to mix after sitting for a few minutes) then add in a little non-dairy milk, only as much as you need to get the batter to a wet enough consistency so that it can mix properly.
Lastly add the chopped walnuts if you want to add them.
Full Reading: https://lovingitvegan.com/vegan-carrot-cake-lemon-buttercream-frosting/
