Recipe:
Erika's version (@naerika1 on IG):
Flour 2 cups (250g)
Baking powder 1 tsp
Baking soda 1 tsp
Salt 1/2 tsp
Cinnamon 2 tsp
Nutmeg 1 tsp
Brown sugar 1 and 1/2 cups (300g)
Grated carrot 2 and 1/3 cups (255g - roughly 2 carrots)
Coconut oil 1/2 cup (120ml)
Vanilla extract 1tsp
Apple cider vinegar 1 tbsp
Chopped walnuts 1 cup (100g)
Soymilk or yoghurt 6 tbsp
Frosting is soy whip, powdered sugar, vanilla, lemon juice & zest all to your liking
Original recipe (non adjusted): https://lovingitvegan.com/vegan-carrot-cake-lemon-buttercream-frosting/
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