Serves: 10 people

Preparation Time: 30 minutes

Cook Time: 30 minutes

You’ll need these ingredients:

• 2 cups (250g) All Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 tsp Cinnamon
• 1 tsp Nutmeg
• 9 oz (250g) Grated Carrot
• 1 and 1/2 cups (300g) Brown Sugar
• 2 Flax Eggs
• 1/2 cup (120ml) Extra Virgin Olive Oil
• 1 tsp Vanilla Extract
• 1 Tbsp Apple Cider Vinegar
• 1 cup Chopped Walnuts (Optional)

Preparation Instructions:

1. Preheat the oven to 350°F (180°C).
2. Grease two 7-inch cake tins and line the bottoms with parchment paper.
3. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
4. Add the grated carrot and the brown sugar.
5. Prepare the flax eggs, by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a minute.
6. In the meantime, add the oil, vanilla and apple cider vinegar to the mixing bowl.
7. Add the flax eggs.
8. Mix everything together in the mixing bowl. Have a little patience and let the batter sit for a minute or two so that the carrots can release more water into the batter to enable you to mix it all together.
9. *If your batter is still too dry to mix after letting it sit for a couple of minutes (and only if it’s too dry to mix after sitting for a few minutes) then add in a little non-dairy milk, only as much as you need to get the batter to a wet enough consistency so that it can mix properly.
10. Lastly add the chopped walnuts if you want to add them.
11. Divide the mixture between the two 7-inch cake tins.
12. Place into the oven and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
13. Allow the cakes to cool completely on a cooling rack.

Recipe from Loving It Vegan