If you're avoiding dairy and eggs, this carrot cake will hit the spot for you! This recipe is adapted from Chocolate Covered Katie.

1 c grated/shredded carrots
1/2 c applesauce (basically stewed and mashed apples)
1/3 c oil
2 tsp apple cider vinegar
2 tsp vanilla extract
1 1/2 c flour (I use spelt)
1 tsp cinnamon
1/2 tsp baking soda
3/4 tsp salt
1/3 c cane/rapadura/coconut (ground or powdered)
optional - 1/2 c chopped walnuts, raisins, desiccated coconut

Mix the first five ingredients in a bowl and set aside for 10 min to marinate, or you can leave overnight in the fridge.
Preheat oven to 180C. Line your desired baking tin. I used a 20cm square tin because I wanted more cake surface area to lather with icing.
Add in all the dry ingredients and mix well. If it's looking a bit dry add a few tbs non-dairy milk or juice. Spread evenly into your cake tin and bake for 20-30 min until cooked through. Leave in the tin to cool for 10 minutes then turn out onto a wire rack.
When cake is cool ice with a mix of 100-150g cream cheese/vegan cream cheese/cashew cream, 1/2 c icing sugar and enough lemon juice to form a soft icing.
Keep in the fridge for up to 5 days or cut into pieces and freeze.
You can also make vegan icing with the thick coconut cream that forms at the top of a can after refrigeration mixed with rice syrup, vanilla extract and lemon juice.