Carrot Cake

Ingredients:

• 2.5 cups All purpose flour plus extra for dusting the pans

• 1 Tablespoon ground cinnamon

• 1 1/4 teaspoon baking powder and baking soda

• 1 teaspoon salt

• 1/2 teaspoon ground nutmeg

• pinch of ground cloves and 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)

• 3/4 cup vegetable oil

• optional: 1 cup chopped pecans or walnuts

Frosting:

• 8 cups gluten-free powdered sugar

• 3 sticks vegan butter or margarine

• 3 Tablespoons non-dairy milk 

• 1 Tablespoon apple cider vinegar

• 2 teaspoons vanilla extract

• 1 teaspoon lemon juice

• pinch of salt

Directions:

1. Preheat oven to 350 degrees F. Thoroughly grease the inside of 2 9 inch round cake pans. Dust the inside of each pan with gluten-free flour until the grease is completely covered.

2. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger together until combined.

3. Shred carrots and add them to the mixing bowl with the flour. Process the granulated sugar, brown sugar and flax eggs and process until frothy and thoroughly combined. With processor running, add oil in a steady stream. Process until egg mixture is light in color and well emulsified.

4. Transfer egg mixture to the large bowl with the carrots and flour. Using a rubber spatula, stir the mixture until thoroughly combined. If using nuts, stir them in until combined.

5. Pour batter evenly into the prepared pans. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes 

6. Let cake cool completely in the pan(s) on a wire rack, about 1 hour. 

7. For frosting, combine all ingredients in the bowl of a stand mixer or food processor, and mix until smooth and combined. Frost as desired.