Step 1

Preheat the oven to 350°F and lightly spray an 8x8 baking dish with nonstick spray.

Step 2

To a large bowl, combine the flour, cornstarch, baking soda, salt, cinnamon, ginger and nutmeg. Whisk very well.

Step 3

To another large bowl, combine the syrup, applesauce, molasses, apple cider vinegar, vanilla and whisk until smooth.

Step 4

Pour the liquids over the dry ingredients, add the carrots and then use a large spoon (not a whisk!) to gently fold the ingredients from the bottom together until just mixed. Do not overmix. The batter will be fairly thick, but smooth. Do not be tempted to add more liquid, as the cake is very moist.

Step 5

Add the batter into the prepared dish and gently smooth out the top with the back of the spoon.

Step 6

Bake for 30-35 minutes or until a toothpick comes out completely clean from the center. Mine was perfect at 34 minutes. This cake is very moist, so you do not want to remove it until the toothpick is totally clean! It should be a gorgeous golden color, as pictured, risen well and smelling fabulous!

Step 7

Cool the cake 1-2 hours minimum until completely cool before frosting.

Step 8

I chose to use my delicious vegan vanilla buttercream frosting. I know a lot of people like the classic cream cheese frosting, so if you like, I'd suggest replacing the milk called for (1 tablespoono) in my buttercream frosting with lemon juice instead to give it a tang.