• Preheat oven to 350* F. Grease two 8-inch round cake pans and insert parchment circles into the bottom of each pan.
• In a medium bowl, combine flour, baking powder, baking soda, salt and spices. Whisk to combine and set aside.
  2 ¼ Cups All-Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 2 ¼ teaspoon Ground Cinnamon, 1 ½ teaspoon Ground Ginger, ¼ teaspoon Ground Cloves
• In a large bowl, combine brown sugar, non-dairy milk, canola oil, vinegar and vanilla. Whisk to combine, then add the grated carrot and whisk once more.
  1 ½ Cups Light Brown Sugar, tightly packed, 1 Cup Non-Dairy Milk, ½ Cup Canola Oil, 2 teaspoon White Vinegar, 2 teaspoon Vanilla Extract, 9 oz Carrots, peeled and grated on a box grater
• Add the dry ingredients to the wet ingredients and whisk to combine. Then, divide the batter between the two prepared cake pans. If you have a scale, it will be about 22 ounces of batter per pan.
• Bake the cake layers in a 350* F oven for 28-30 minutes turning the cakes half way through baking. Test for doneness by inserting a toothpick into the center of the cakes- it should come out clean! Allow the cakes to cool completely before frosting.
• Once the cakes are cool, flip them out of their pans and onto a parchment lined baking sheet.

Make the Vegan Cream Cheese Frosting

• While the cakes cool, in a large bowl using a hand mixer, cream the non-dairy butter until completely smooth. Then add the non-dairy cream cheese and mix until combined.
  8 tablespoon Non-Dairy Butter, room temperature, 8 Ounces Non-Dairy Cream Cheese, room temperature
• Add the powdered sugar to the bowl and mix on low until combined. Then turn the mixer up to high and mix until smooth. Add the vanilla and mix to combine. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour before frosting the cake.
  4 Cups Powdered Sugar, sifted, ¼ teaspoon Vanilla Extract

Stack and Frost the Cake

• Place a cake layer upside down on to a cake stand, cake plate or a cake board that is on a turntable. Scoop about ¾ cup of cream cheese frosting onto the cake layer and use an offset spatula to spread it all the way to the edge of the cake.
• Top with the remaining cake layer, upside down again, and frost the outside of the cake with the remaining cream cheese frosting.
• Store the cake in the refrigerator until 30 minutes before you are ready to serve.