10 Pieces
Collection: Dessert

Moist Vegan Carrot Cake With Lemon Buttercream Frosting

Ingredients

  • For the Carrot Cake:
  • 2 cups (250g) Gluten free Flour blend
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 9 oz (250g) Grated Carrot
  • 1.5 cups (300g) Sucanat or coconut Sugar
  • 2 Flax Eggs
  • ½ cup (120ml) Melted coconut Oil
  • 1 tsp Vanilla
  • 1 Tbsp Apple Cider Vinegar
  • 1 cup Chopped Walnuts (Optional)
  • For the Lemon Buttercream Frosting:
  • 3 and ¾ cups (450g) Powdered (Confectioners) Sugar
  • 3 Tbsp Vegan Butter
  • 1 tsp Vanilla
  • 2 tsp Apple Cider Vinegar
  • 3-4 Tbsp Fresh Lemon Juice

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