Vegan Carrot Cake with Lemon Buttercream Frosting

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Moist, rich vegan carrot cake with a wholesome flavor and gorgeous color. Topped with lemon buttercream frosting and crushed walnuts.

INGREDIENTS

For the Carrot Cake:

  • 2 cups (250g) All Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 2 and 1/3 cups (255g) Grated Carrot
  • 1 and 1/2 cups (300g) Brown Sugar
  • 2 Flax Eggs (2 Tbsp Ground Flaxseed Meal with 6 Tbsp Water)
  • 1/2 cup (120ml) Extra Virgin Olive Oil*
  • 1 tsp Vanilla Extract
  • 1 Tbsp Apple Cider Vinegar
  • 1 cup (100g) Chopped Walnuts (Optional)

 

For the Lemon Buttercream Frosting:

  • 3 and 3/4 cups (450g) Powdered (Confectioners) Sugar
  • 3 Tbsp Vegan Butter
  • 1 tsp Vanilla Extract
  • 2 tsp Apple Cider Vinegar
  • 34 Tbsp Fresh Lemon Juice

 

Vegan Carrot Cake

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