Step 1

Preheat the oven to 350 ºF. Prepare your baking pans by spraying them with oil, then placing a cut piece of parchment paper to fit the bottom on the pan. Set aside.

Step 2

In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

Step 3

Once the oven has preheated, add the plant milk, oil, apple cider vinegar, and vanilla extract and mix in with a wooden spoon so that it is mostly combined. Some dry patches are ok.

Step 4

Fold in the grated carrot and chopped walnuts (if using).

Step 5

Divide the cake between the prepared pans and gently spread the batter to fill the pans and flatten the top.

Step 6

Bake at 350 ºF until a tester comes out clean and the edges start to pull away from the sides of the pan. For a 6-inch cake this is 27-28 minutes, for an 8-inch cake this is 34-36 minutes.

Step 7

Let cool in the pan for 5-8 minutes, then gently turn out of pan. Peel off the parchment paper from the bottom of the cake, then flip upright on a cooling rack and let cool to room temperature.

Step 8

Place the cakes on cardboard rounds and wrap them in plastic wrap. Refrigerate to chill before frosting.