Vegan Carrot Cake

lovingitvegan.com

Caroline Adams

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

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer