Name: Vegan Gluten-Free Carrot Cake
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 9x13-inch, or a two-layer round (9")
Ingredients: 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; 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