This may be the best vegan carrot cake there is. It is perfectly moist, fluffy, and embedded with chunks of walnuts and carrots. It is perfectly sweet and spiced with cinnamon and nutmeg. Then smothered in a creamy vegan cream cheese frosting.
Preheat the oven to 350°F. Line an 8x8" baking dish with parchment paper. Whisk together non-dairy milk and apple cider vinegar in a large mixing bowl. Allow it to sit for 5 minutes.
In a separate smaller mixing bowl, whisk together flour, sugars, baking soda and powder, cinnamon, ginger, and salt. To the bowl with the milk, add coconut oil and vanilla. Use a wooden spoon or spatula to gradually add flour mixture into the wet mixture. Combine until a smooth batter forms. Fold in carrots and walnuts. Pour batter into prepared baking dish and spread to evenly distribute.
Bake for 30-33 minutes until toothpick inserted comes out clean. Let cool completely before frosting.
While cake is cooling, prepare the frosting. Whisk together all frosting ingredients until creamy. Adjust sweetness by adding more maple syrup or brown sugar sugar. Once cake has cooled, remove from the baking dish. Spread over the frosting in an even layer. (Optional): Sprinkle on some toasted walnuts.