INGREDIENTS
2 1/2 cups
gluten-free all-purpose flour blend (I used Bob’s Red Mill GF All-Purpose Baking Flour), plus extra for dusting the pans
1 tbsp
ground cinnamon
1 1/4 tsp
baking powder
1 1/4 tsp
baking soda
1 tsp
salt
1/2 tsp
ground nutmeg
ground cloves
ground ginger
1 lb
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
vegan butter or margarine
3 tbsp
non-dairy milk (I used unsweetened almond milk)
1 tbsp
apple cider vinegar
2 tsp
vanilla extract
1 tsp
lemon juice
salt