Ingredients
Scale
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 ⅓ cups Grated Carrot (255g)
- 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
For the Lemon Buttercream Frosting:
- 4 cups Powdered Sugar (480g)
- ½ cup Vegan Butter (112g)
- 1 tsp Vanilla Extract
- 1 tsp Apple Cider Vinegar
- 2–3 Tbsp Fresh Lemon Juice
Instructions
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Preheat the oven to 350°F (180°C). Spray two 7-inch cake pans or two 8-inch cake pans (see notes*) with non-stick spray and line the bottoms with circles of parchment paper.
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Sift the all purpose flour into a mixing bowl and add the baking powder, baking soda, salt, cinnamon and nutmeg. Mix together.
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Add the light brown sugar and grated carrot to the mixing bowl.
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Prepare your flax eggs by adding 2 tablespoons of ground flaxseed meal to a bowl with 6 tablespoons of hot water. Let it sit for a minute to become gloopy.
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Add the flax eggs, oil, vanilla extract, apple cider vinegar and chopped walnuts to the mixing bowl.
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Mix everything together. If it seems like it won’t come together and the mix is too dry then step away from the bowl for a couple of minutes and then come back to it. The carrots will have released more moisture into the batter allowing it to come together into a thick batter.
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Divide the batter evenly between the two prepared cake pans.
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Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
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Allow the cakes to cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely.
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While the cakes are cooling, prepare your frosting.
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Add the powdered sugar, vegan butter, vanilla extract, apple cider vinegar and 2 tablespoons of lemon juice to the bowl of your stand mixer.
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Start mixing on low speed gradually increasing speed until your frosting is thick and smooth.
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If your frosting is too thick then add in the extra tablespoon of lemon juice, a drop at a time and only as much as needed to get to a spreadable consistency.
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Frost the cake and decorate the top with chopped walnuts.