Allergy free and vegan carrot cake

2 cups all purpose flour or gluten free flour blend

3 teaspoons baking powder

1 teaspoon baking soda

Pinch salt

3 teaspoons ground cinnamon

1 teaspoon ground nutmeg

2 1/3 cups grated carrots

1 cup brown sugar

2 flax eggs (2 tablespoons ground flaxseed meal with 6 tablespoons warm water)

1/2 cup melted coconut oil

2 teaspoons vanilla extract

1 tablespoon of apple cider vinegar

1/2 cup applesauce

Preheat oven to 350°

Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.

Add the brown sugar, grated carrot, prepare flax eggs, oil, vanilla, apple cider vinegar, and applesauce to the mixing bowl.

Mix everything together. Let the batter sit for a minute or two.

Divide the mixture between 2 -7 inch cake tins.

Bake for 30 minutes or until a toothpick inserted comes out clean.

Allow cakes to cool completely.

While the cakes are cooling, prepare the frosting.

Lemon butter cream frosting:

3 cups powdered sugar

3 tablespoons vegan butter (soy free earth balance)

1 teaspoon vanilla extract

2 teaspoons apple cider vinegar

3 to 4 tablespoons fresh lemon juice

Add frosting ingredients to an electric mixer bowl and mix to the perfect consistency.

If the frosting is too thin, add more powdered sugar. If the frosting is too thick, added more lemon juice one drop at a time.