Prepare your cake pans by rubbing them with oil and then dusting a little flour on the oil. You can also line the bottom of your pan with parchment paper.
Chop or grate the carrots into small pieces and set them aside.
Add the flour, baking soda, baking powder, salt, and spices to a large bowl.
In a smaller bowl, mix the brown sugar, plant milk, vanilla, and oil then stir with a whisk.
Add the wet ingredients to the dry ingredients and stir with a whisk.
Add the chopped carrots and beat with a whisk again for about 30 seconds until everything is incorporated. Don't over-mix the batter. (Add nuts and raisins at this time if you choose.)
Pour the batter into the prepared cake pans filling them about 3/4 of the way full to leave plenty of room for them to rise.
Bake at 350°F (177°C) for about 40 minutes until a toothpick inserted in the center comes out clean.
Allow cooling on a rack for about 15-20 minutes before inverting to remove the cake from the pans. Allow cakes to cool completely before frosting.
Frost with my homemade vegan cream cheese frosting or my vegan buttercream frosting.
Video
Notes
Be sure to preheat your oven and don't put the cake in until it has reached 350°F (177°C).
Grease your cake pans before adding the batter. If you reduce the amount of oil in this recipe, be sure to line the bottom of the pan with parchment as well.
Be sure to chop the carrots up into very small pieces. You don't want big chunks of carrots in your cake.
Bake your cake until it dry on the top and a toothpick inserted in the center comes out clean.
Allow your cakes to cool completely before frosting.
Note: This will make two 9-inch round cakes or 24 cupcakes. You can easily cut the recipe in half if you need less.