In a medium sized bowl whisk non-dairy milk and vinegar together to make vegan buttermilk.
Add Vegan egg and water (or other egg substitute if preferred). Whisk again.
Now add applesauce, oil, vanilla, cinnamon and salt. Whisk well.
Add sugar, flour, baking powder and baking soda. Mix until incorporated but do not over mix.
Fold in shredded carrots, walnuts, raisins.
Grease your bundt pan well with oil or pan spray. (I do NOT recommend flouring the pan.) All sides, especially middle shaft. Pour mixture in and bake for approx, 50-55 minutes or until toothpick comes out clean.
Place bundt pan on cooling rack for 10-15 minutes before attempting to remove cake from pan. Use plastic knife or other slim non-sharp object to ensure separation of cake from pan. Be sure to do this around middle shaft. Shake pan from side to side to see if loosened. Place wire cooling rack overtop of bundt pan and flip carefully. Voila!!
Let cake cool on wire rack for 30-60 minutes or until mostly cool before attempting to frost.
Making the Vegan Cream Cheese Frosting
While the cake is baking, let vegan cream cheese and margarine soften at room temperature.
Beat vegan cream cheese and margarine together. Add vanilla extract and whip with confectioner sugar until smooth.
Pour or spoon frosting over the (mostly cooled) cake and add extra chopped walnuts for garnish if desired. Place in the refrigerator for a few moments to set the frosting. Serve and decor!
Expert Cake tips:After removing the carrot cake from the oven let it cool IN the bundt pan for 10-15 minutes before trying to remove it. Then, using a blunt thin instrument such as a plastic knife, check to make sure the cake has loosened from the pan on all sides, including the shaft. You can also give the cake a bit of a shake sideways to see if it's loosened up.
How long does Vegan Carrot Cake last?
You can keep your carrot cake in a covered container in the refrigerator for up to a week.
Can I freeze Vegan Carrot Cake?
Freeze any left-over vegan carrot cake in a covered container for up to three months. The icing may not look quite as pretty after being frozen and thawed but it will still taste fabulous!