Vegan Gluten-Free Carrot Cake

Bahan-bahan (9 porsi)

• 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