OMG, you have to try this cake even if you are not a lover of carrot cake!
Preheat oven to 350 degrees F.
Line two 8-inch cake pans with a circle of parchment paper or lightly spray with cooking spray. Set aside.
In a medium sized mixing bowl, whisk together the flour, clove powder, ginger, cinnamon, baking powder, baking soda, & salt.
In a large mixing bowl, whisk together the brown sugar, soy milk, applesauce, olive oil, vanilla, vinegar, & flax eggs.
Gradually add the dry ingredients into the wet ingredients until incorporated. Don’t over mix.
Fold in the chopped walnuts & shredded carrots.
Pour batter equally into the two prepared cake pans.
Bake for 45 minutes or until a knife inserted in the center of the cake comes out clean. Check the cake after 35 min to see if it is done & to determine if it can cook for 10 more minutes.
Let the cakes cool in the pans outside the oven for 30 min.
Turn the cakes out on 2 separate plates to continue to cool for 30-60 min.
Frost with Sol Canyon Kitchen’s delicious cream cheese frosting!
You could make this cake oil-free because we tried it but we liked it better when we added 1/4 of olive oil. The flavor and the crumb was better, but it was still good oil-free.
Invite over your friends, eat alone, bake for a birthday cake or for holiday but just ENJOY!!!!