Vegan Carrot Cake

2 cups all purpose white flour

1 cup white sugar

1/4 cup brown sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

1/4 teaspoon of pie spice 

3 cups shredded carrots

3/4 cup vegetable oil

3/4 cup almond milk

1/2 cup walnuts, chopped

Mix dried ingredients, add carrots, oil and milk. Mix in walnuts. Bake at 350 degrees for 45 minutes. Makes 1 round layer of cake or about a dozen cupcakes. 

Frosting

1 8oz tub of vegan cream cheese

1/2 cup vegan butter

3 cups of sifted confectioners sugar

1 tsp vanilla extract 

1/2 tsp ground cinnamon 

Beat vegan cream cheese and butter, mix in vanilla and ground cinnamon. Slowly add confectioner’s sugar.