Ingredients:
2 cups grated carrots
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup chopped walnuts
1/2 cup unsweetened applesauce
1/2 cup vegetable oil
1/4 cup almond milk (or any non-dairy milk)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
For the lemon buttercream frosting:
1/2 cup vegan butter, softened
3 cups powdered sugar
Zest of 1 lemon
Juice of 1 lemon
Instructions:
Preheat your oven to 350°F (175°C) and grease or line a muffin tin.
In a large mixing bowl, combine the grated carrots, flour, sugar, chopped walnuts, applesauce, vegetable oil, almond milk, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir well until all the ingredients are evenly incorporated.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
While the cakes are baking, prepare the lemon buttercream frosting. In a separate mixing bowl, beat the vegan butter until creamy. Gradually add the powdered sugar, lemon zest, and lemon juice, and continue beating until smooth and fluffy.
Once the cakes are baked, remove them from the oven and let them cool completely on a wire rack.
Once the cakes have cooled, frost them with the lemon buttercream frosting. You can use a piping bag or simply spread the frosting on top of each cake.
Optional: Garnish with additional lemon zest or chopped walnuts for decoration
