• Preheat oven to 350F
• Grease three 7 inch cake pans.  Place a small piece of parchment paper in the bottom of each cake pan.  Set aside.
• In a large mixing bowl, add sifted flour, baking powder, salt, cinnamon, allspice, ginger, and natural cane sugar.  Stir to combine.  
• In a separate bowl, add milk, lemon juice, orange juice, apple sauce, canola oil, brown sugar, and vanilla.   Stir to combine.  
• Add the wet mixture to the dry mixture and stir to combine.  Do not overmix; stir until the flour mixture is incorporated.  
• Next, gently fold in the grated carrots and chopped nuts.  
• Divide the batter evenly between the three cake pans—smooth the top with a spatula.  
• Bake for 30 min., or until a toothpick comes out clean.  
• Let cool on a cooling rack until completely cooled before adding the frosting.  

Vegan Cream Cheese Frosting

• 3/4 cup earth balance
• 6 oz. of Violife vegan cream cheese
• 1/2 teaspoon vanilla
• 1/8-1/4 teaspoon lemon extract (optional)
• pinch of salt
• 4-5 cups of powdered sugar

In a large mixing bowl, cream the earth balance and Violife cream cheese with a hand mixer.  Next, mix in the vanilla, lemon extract, and salt.  Start adding the powdered sugar a little at a time until it reaches the right spreadable consistency.  

Assembling the Carrot Cake

• Remove the cakes from the cake pans.  
• Add frosting to the top of each cake layer.  
• Gently place the layers on top of each other.  
• Smooth out the top layer.  
• For a fun look, stick 3 small (cut off) carrot tops in the cake. 
• Decorate with some carrot greenery around the carrot tops to give the elusion that they are growing right there in the cake.