Vegan Gluten-Free Carrot Cake

subheading: SCALE:

subheading: VEGAN GLUTEN-FREE CARROT CAKE INGREDIENTS:

2.5 cups ( 12.5 ounces) gluten-free all-purpose flour blend (I used Bob’s Red Mill GF All-Purpose Baking Flour), plus extra for dusting the pans

1 Tablespoon ground cinnamon

1 ¼ teaspoon baking powder

1 ¼ teaspoon baking soda

1 teaspoon salt

½ teaspoon ground nutmeg

pinch of ground cloves

pinch of ground ginger

1 pound carrots, peeled

1 cup granulated sugar

1 cup light brown sugar, packed

4 flax eggs (* ¼ cup ground flaxmeal and ¾ cup water, see instructions below*)

¾ cup vegetable oil

(optional: 1 cup chopped pecans or walnuts)

subheading: VEGAN GLUTEN-FREE “CREAM CHEESE” FROSTING INGREDIENTS:

8 cups gluten-free powdered sugar

1 ½ cups ( 3 sticks) vegan butter or margarine

3 Tablespoons non-dairy milk (I used unsweetened almond milk)

1 Tablespoon apple cider vinegar

2 teaspoons vanilla extract

1 teaspoon lemon juice

pinch of salt

Directions at gimmesomeoven.com

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