Vegan gluten-free carrot cake
Cakes
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 1¼ teaspoon baking powder 1¼ 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) Vegan Gluten-Free "Cream Cheese" Frosting 8 cups gluten-free powdered sugar 1½ 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
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