Ingredients:

For the cake:

• 2 flax ‘eggs’
  • 2 tbsp (approx. 16g) ground flaxseed
  • 6 tbsp  (approx. 88 ml) water
• 2 cups (approx 270g) plain or all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 3/4 cup (approx 125g) light brown sugar
• 3/4 cup (approx 125g) dark brown sugar
• 1 large carrot grated (approx 1 cup or 130g)
• 1/2 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1/2 cup roughly chopped pecans (optional)
• Additional chopped pecans for topping

For the cream cheese frosting:

• 170g vegan cream cheese
• 2.5 cups icing sugar
• 1 tsp vanilla extract

Method:

1. Preheat oven to 180°C (350°F) and line two 28cm (7in) cake tins with baking paper
2. Prepare your flax ‘eggs’ by mixing together flaxseed and water in a small bowl and then set aside
3.  Sift together all of the flour, baking powder, baking soda, ground spices, and salt
4.  Mix in the sugars and grated carrot
5. Fold in the vegetable oil, flax eggs, apple cider vinegar, and vanilla extract
6. Mix in the roughly chopped pecans, if using
7. Divide cake batter evenly in the two pre-prepared tins and bake for 25-30min or until golden brown and a tester comes out clean
8. While the cake is baking, in a large bowl mix together the vegan cream cheese, icing sugar, and vanilla extract with a hand mixer and then set aside
9. When the cakes are done baking, take them out of the oven and allow to cool completely before adding the icing
10. Once the cakes are cool, place one cake upside down on your plate or cake stand and remove any baking/parchment paper
11. Spread approximately half of the frosting evenly over the top (which is the bottom of the cake)
12. Place the second cake right-side-up on top of the frosting covered cake and spread the rest of the frosting evenly on top
13.  Decorate with the remaining chopped pecans
14. Enjoy!