Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 8-inch round cake pans.
• In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
• In a separate bowl, whisk together the granulated sugar, vegetable oil, applesauce, plant-based milk, and vanilla extract until well combined.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
• Fold in the grated carrots and chopped nuts (if using).
• Pour the batter into the prepared baking pan(s) and spread evenly.
• Bake for 30-35 minutes for a 9x13 inch pan, or 25-30 minutes for round pans, or until a toothpick inserted into the center comes out clean.
• Let the cake(s) cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
• While the cake is cooling, prepare the frosting. In a medium bowl, beat together the softened vegan cream cheese and vegan butter until smooth and creamy.
• Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy. If it's too thick, add a tablespoon of plant-based milk at a time.
• Once the cake(s) are completely cooled, frost the cake(s) with the vegan cream cheese frosting.