¾cupvegan buttermilk (1 TB vinegar- fill the rest up with plant milk)
¾cupoil
1 ¾cupwhite sugar
2teaspoonvanilla extract
1.5teaspooncinnamon,ground
¼teaspoonnutmeg,ground
¼teaspoonsalt
2cupsall purpose flour
2teaspoonbaking soda
3cupscarrots, shredded
1cupwalnuts, or pecans**Optional
Vegan Cream Cheese Frosting
4ozvegan cream cheese
4ozEarth Balance, vegan butter, softened
¾teaspoonvanilla extract
¼teaspoonalmond extract
3cupspowdered sugar
1TBplant milk
Decoration
½cupcrushed walnuts or pecans **Optional
Instructions
Preheat your oven to 350 degrees, grease and flour two cake pans ( I use 9 inch round) set aside.2. Make your flax eggs and set aside. Make your vegan buttermilk. Take your measuring cup, add 1 TB white vinegar, fill it the rest of the way up- to ¾ cup. let this sit for 5 to 10 minutes. 3. Take a hand mixer or stand up mixer and add all your dry ingredients, mix. Then add all your wet ingredients and mix until incorporated. Mix in your shredded carrots. Once mixed- pour into your prepared pans and cook for 25-35 minutes, checking with a tooth pick to come out clean. Put on a cooling rack to cool, once cooled enough, you can pop them out of the pan on a cooling rack, until cool enough to frost. 4. Make your frosting. In a clean mixing bowl, whip together your vegan cream cheese, earth balance butter, vanilla and almond extracts. once they are creamed add the powdered sugar. You may need the 1 TB of plant milk, or you may not, it depends on what brand you used for the vegan butter and vegan cream cheese. 5. Once your cakes are cooled, you can frost them as desired.