2 cups All Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
2 tsp Cinnamon (plus a bit extra of course!)
1 tsp Nutmeg
1 ½ cups Brown Sugar
1 ½ cups Grated Carrot
2 Flax Eggs (2 Tbsp ground flaxseed meal with 6 Tbsp hot water)
½ cup Neutral Oil
1 Tbsp Apple Cider Vinegar
1 jar of Lauds Carrot and Cardamom Cream Cheese
2 Cups icing Sugar
Preheat the oven to 180°C. Line two cake tins with baking paper and oil sides.
Add the flour to a mixing bowl with the baking powder, baking soda, cinnamon and nutmeg. Mix.
Add the brown sugar and grated carrot to the bowl and mix.
Prepare your flax eggs by adding 2 tablespoons of ground flaxseed meal to a bowl with 6 tablespoons of hot water. Let it sit for a minute to combine.
Add the flax eggs, oil, and apple cider vinegar to the mixing bowl.
Mix everything together until well combined.
Divide the batter evenly between the two prepared cake pans.
Bake for 30 minutes or until a toothpick inserted comes out clean.
Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
To make icing: add the cream cheese to a bowl and mix. Add half the icing sugar and stir. Add remaining icing sugar and mix well until all combined.
To assemble: place one cake on a serving plate and top with half the icing and spread to edges. Add walnuts. Place other cake on top and add icing and then sprinkle with walnuts. Enjoy!