Easter Carrot Cake

Ingredients

• 2 1/2 cups gluten free all purpose flour blend, I used Glutino's
• 1 tablespoon ground cinnamon
• 1 1/4 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1 pound carrots peeled
• 1 cup granulated sugar
• 1 cup light brown sugar packed
• 4 eggs flax, *1/4 cup ground flaxmeal and 3/4 cup water, see instructions below*
• 3/4 cup vegetable oil
• 1 cup chopped pecans
• 8 cups gluten free powdered sugar
• 1 1/2 cups vegan butter or margarine
• 3 tablespoons non dairy milk I used unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 pinch salt
• green food coloring I used 15 drops

Nutrition

• Calories : 1090 calories
• Carbohydrate : 123 grams
• Cholesterol : 210 milligrams
• Fat : 66 grams
• Fiber : 7 grams
• Protein : 11 grams
• SaturatedFat : 6 grams
• Sodium : 1390 milligrams
• Sugar : 112 grams
• TransFat : 1 grams