Preheat the oven to 350 degrees
In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger, sea salt, and swerve.
In a separate mixing bowl, mix together the vanilla, cashew milk, and applesauce. (and eggs if you're using real ones)
**do not add the coconut oil in yet.
Mix the egg substitute into the bowl with the wet ingredients.
It may be better to use a blender, or electric mixer if you're having an issue with clumping.
Add the wet ingredients to the bowl of dry ingredients and combine. Now, add in the coconut oil.
Chop the grated carrots. Fold the carrots, walnuts, and raisins into the batter.
Grease the cake pans (i used an 8 inch) with cooking spray (I used avocado oil spray.)
Evenly distribute the cake batter into two pans.
Bake for about 17 minutes.
The baking process depends on the size of your pan, so keep and eye on it and use the toothpick method to determine if it's done.
*aint nobody got time for an overcooked carrot cake.
Let the cakes cool completely. I transferred mine to a cooling rack.
While the cakes are cooling, prepare the frosting!
In an electric mixer, combine coconut cream, powdered sugar, and vanilla.
---OR vegan butter, condensed coconut milk, or vegan cream cheese as a substitution in place of the coconut milk. You could even add them to the frosting with the condensed coconut milk. Have fun with it!
Once the cakes are cool, top one of the layers with frosting. Stack the second cake layer on top and frost. Finish the sides last.
**You could also make these like pumpkin bars! Use a square cake pan and frost.
Store in the fridge because everything tastes better cold!
PER SLICE: RECIPE MAKES 12 SLICES
Nutrition: 212 Calories, 8g Fat, 28g Carbs, 5g Fiber, 9g Sugar, 5g Protein
If you want to make it easier and do not have swerve, you can always use MISS JONES VEGAN CREAM CHEESE FROSTING.