Vegan Carrot Cake

lovingitvegan.com

Karen Broadbent

subheading: For the Carrot Cake:

2 cups All Purpose Flour (250g)

1 tsp Baking Powder

1 tsp Baking Soda

½ tsp Salt

2 tsp Cinnamon

1 tsp Nutmeg

1 ½ cups Light Brown Sugar (300g)

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

½ cup Canola Oil (120ml) or Vegetable Oil

1 tsp Vanilla Extract

1 Tbsp Apple Cider Vinegar

1 cup Walnuts (100g) Chopped, Optional

subheading: For the Lemon Buttercream Frosting:

4 cups Powdered Sugar (480g)

½ cup Vegan Butter (112g)

1 tsp Vanilla Extract

1 tsp Apple Cider Vinegar

2 to 3 Tbsp Fresh Lemon Juice

subheading: Decoration:

Walnuts Chopped

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