Vegan Carrot Cake with Cream Cheese Frosting

Ingredients

• 0.8 cup vanilla almond milk 
• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.5 cup brown sugar 
• 2 cups carrots grated
• 0.7 cup coconut oil 
• 16 servings coconut oil - any flavorless oil 
• 16 servings almond milk - any non-dairy milk 
• 2.3 cups flour all-purpose
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 1.5 teaspoons juice of lemon (I didn't use it)
• 2 drops lemon infused olive oil to taste (I didn't use this either)
• 4.5 cups powdered sugar 
• 0.3 teaspoon salt 
• 1 tablespoon vanilla extract 
• 1 teaspoon vanilla extract 
• 12 ounces non-hydrogenated vegan cream cheese softened (like Tofutti)
• 1 cup non-hydrogenated vegetable shortening (like Earth Balance)
• 0.5 cup walnuts chopped
• 0.5 cup sugar white

Equipment

• bowl
• frying pan
• baking paper
• oven
• whisk
• wire rack
• hand mixer
• toothpicks
• stand mixer

Directions

1. Preheat the oven to 350F/180C for 15 minutes.Line two 9-inch round cake pans with parchment paper.In a large bowl mix together the Part 1 ingredients.
2. Add the milk and oil to the bowl and stir to combine.In a separate bowl, whisk together the dry ingredients mentioned in Part
3. Add the dry ingredients to the wet ingredients and mix until just combined. It's okay if the batter is slightly lumpy.Distribute the batter between the two pans evenly. I measured out the batter and it was 3 cups in total. So 1.5 cups of batter in each pan.
4. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Mine was done in 18 minutes itself. The cake started pulling out of the sides of the pan.
5. Place the pans on a cooling rack to cool for about 20 minutes. Turn the pan upside down to remove the cakes and cool it completely before frosting.In a large bowl beat the shortening until smooth using an electric mixer.
6. Add the cream cheese and beat until its thoroughly incorporated.
7. Add the powdered sugar, vanilla and rest of the ingredients, if using and beat until smooth. I added the sugar 1 cup at a time, beating well after each addition and scraping the sides of the bowl. You can dump everything in if you are using an electric stand mixer. But if you are using a hand-held mixer like me then add the sugar in small additions.