Dairy Free Carrot Cake
2 1/3 cups all-purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
6 tbsp ground flax seed meal
3/4 cup warm water
1 1/2 cup sugar
1 cup oil
2 tsps vanilla extract divided
2 cups shredded carrots
1 cup chopped walnuts
8 oz vegan cream cheese
1/4 cup margarine, softened
2 cups powdered sugar
Preheat oven to 350 degrees Farenheit. Grease two 9-inch circular pans (or your nearest equivalent).
Whisk flax seed meal with the warm water. Let it stand for a few minutes.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt.
Add sugar and oil to the flax seed mixture and stir thoroughly to combine, or beat in with a mixer. Then add 1 tsp vanilla, and the carrots, mixing thoroughly.
Add the dry mixture to the wet mixture about 1/2 a cup at a time. Stir until the entire mixture is moist, then stir in the walnuts.
Divide mixture equally between your two baking pans and bake for 18-20 minutes.
When a toothpick inserted into the center of the cakes comes out clean, they are done. Let them cool for about 10 minutes before transferring them to a wire cooling rack.
Beat together the cream cheese and margarine, then add 1 tsp vanilla and the powdered sugar. Combine until the consistency is smooth, but do not over stir.
When the cakes are cool, slather them with the cream cheese icing, stack one on top of the other and enjoy!