Step 1

Preheat oven to 350 °F

Step 2

Grease and/or line a 9"x13" pan (You could also use a muffin tin and made cupcakes or 2-8" inch rounds to make a double layer cake)

Step 3

In a medium bowl, add flour, baking soda, salt, cinnamon and nutmeg and stir until combined

Step 4

In a large bowl, whisk together dairy free milk, sugars, applesauce, vinegar and vanilla extract until thoroughly combined

Step 5

Stir carrots into wet ingredients

Step 6

Slowly add in dry ingredients (in about thirds) to the wet ingredients

Step 7

Stir until just combined

Step 8

Pour batter into prepared baking sheet

Step 9

Bake for 33-40 minutes. A toothpick should come out without any crumbs but may seem slightly moist (If using a muffin tin or 8" rounds baking time will be less - more like 25-35 minutes)

Step 10

While the cake is cooling, prepare the frosting by creaming the vegan cream cheese and butter until light and fluffy

Step 11

Mix in the vanilla extract

Step 12

Add the powdered sugar 1/2 cup at a time, and continue to mix until you have a frosting like consistency - if you're in a warmer environment, you may need to stick it in the fridge for a bit to stiffen up

Step 13

Wait until cake is completely cooled before frosting

Step 14

Top with walnuts pulsed in food processor or blender until crumbly (optional)

Step 15

Enjoy!