For the Vegan Carrot Cake:
2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tsp ground cinnamon
1 ½ tsp ground nutmeg
2 ½ cups grated carrot
1 and 1/2 cups brown sugar
2 flax eggs (2 tbsp ground flaxseed with 6 tbsp water)
1/2 cup (120ml) coconut oil, mixed with 300 mg CBD oil
1 tsp vanilla extract
1 tbsp apple cider vinegar
1 cup (100g) chopped walnuts (optional)
For the Macadamia Buttercream Frosting:
½ cup raw macadamia nuts, soaked overnight, drained and rinsed
½ cup raw cashews soaked overnight, drained and rinsed
¼ cup almond or coconut milk
¼ cup agave nectar or maple syrup
2 tbsp coconut oil
1 tsp vanilla
2 tsp fresh lemon juice
½ tsp salt
Preheat the oven to 350°F
Grease two 8-inch cake pans and line the bottoms with parchment paper.
In a medium mixing bowl, sift together the dry ingredients: flour, baking powder, baking soda, salt, and spices.
Add the brown sugar and finely grated carrots
Prepare the flax eggs: mix together the flaxseed meal with 6 tbsp water, allowing the mixture to sit for a minute until it slightly thickens.
Meanwhile, add the oil & CBD mixture, vanilla, and vinegar to the mixture before adding the flax eggs.
Allow the mixture to sit for 2-5 minutes so that the moisture from the carrots release.
Mix everything together to combine.
Optional: add chopped walnuts to the batter, and lightly stir to distribute them.
Divide the batter into the two cake tins.
Place in the ovens and bake for 30 minutes.
While the cakes are baking, prepare the frosting.
To make the frosting, combine all of the ingredients for the frosting into a food processor or high speed blender.
Blend for 1-2 minutes, periodically scraping down the sides, until the mixture becomes completely smooth.
Place the frosting in the fridge and chill for at least 30 minutes.
To test the cake’s doneness, insert a toothpick into the batter. If it comes out clean, your cakes are ready.
Allow the cake to cool completely. Once the cake is cool and the frosting has chilled, frost the cake.
Sprinkle crushed walnuts on top of the cake and serve.