Vegan Carrot Cake

lovingitvegan.com

Jinny

subheading: For the Carrot Cake:

2 cups (250g) All Purpose Flour

1 tsp Baking Powder

1 tsp Baking Soda

½ tsp Salt

2 tsp Ground Cinnamon

1 tsp Ground Nutmeg

2 and ⅓ cups (255g) Grated Carrot

1 and ½ cups (300g) Brown Sugar

2 Flax Eggs ( 2 Tbsp Ground Flaxseed Meal with 6 Tbsp Water)

½ cup (120ml) Extra Virgin Olive Oil*

1 tsp Vanilla Extract

1 Tbsp Apple Cider Vinegar

1 cup (100g) Chopped Walnuts (Optional)

subheading: For the Lemon Buttercream Frosting:

3 and ¾ cups (450g) Powdered (Confectioners) Sugar

3 Tbsp Vegan Butter

1 tsp Vanilla Extract

2 tsp Apple Cider Vinegar

3 to 4 Tbsp Fresh Lemon Juice

Directions at lovingitvegan.com

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