Vegan Gluten-Free Carrot Cake

• Vegan
• Gluten free

• Produce

  • 1 lb Carrots
  • 1 pinch Ginger, ground

• Refrigerated

  • 3 tbsp Non-dairy milk

• Condiments

  • 1 tsp Lemon juice
  • 1 1/2 cups Vegan butter or margarine

• Baking & Spices

  • 1 1/4 tsp Baking powder
  • 1 1/4 tsp Baking soda
  • 1 cup Brown sugar, light packed
  • 1 tbsp Cinnamon, ground
  • 1 pinch Cloves, ground
  • 2 1/2 cups Gluten free all purpose flour blend
  • 1 cup Granulated sugar
  • 1/2 tsp Nutmeg, ground
  • 8 cups Powdered sugar, gluten-free
  • 1 tsp Salt
  • 1 pinch Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 3/4 cup Vegetable oil

Found on gimmesomeoven.com

Description

Ingredients

• 2.5 cups (12.5 ounces) gluten-free all-purpose flour blend (I used Bobs Red Mill GF All-Purpose Baking Flour), plus extra for dusting the pans
• 1 Tablespoon ground cinnamon
• 1 1/4 teaspoon baking powder
• 1 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/2 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 (*1/4 cup ground flaxmeal and 3/4 cup water, see instructions below*)
• 3/4 cup vegetable oil
• (optional: 1 cup chopped pecans or walnuts)
• 8 cups gluten-free powdered sugar
• 1 1/2 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