Ingredients

• 3 1/2 cups grated carrots
• 3 1/4 cups flour, (use any gluten-free flour mix if you prefer and add 1 teaspoon xanthan gum if the mix does not contain it.)
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 2 cups whole cane sugar
• 1 1/2 cup vegetable milk
• 1 teaspoon vanilla extract
• 1 cup oil (If you want a low-fat option, 1/2 cup oil and 1/2 cup applesauce or crushed pineapple.
• 1/2 cup chopped walnuts (optional)

Preparation

1. Preheat the oven to 350 degrees.
2. Prepare the round cake pans by rubbing them with oil and then sprinkling a little flour over the oil. You can also use parchment paper cut into a circle. 
3. Grate the carrots and set them aside.
4. Add the flour, baking soda, baking powder, salt and spices to a large bowl.
5. In a smaller bowl, whisk together the sugar, non-dairy milk, vanilla and oil, then beat with a whisk.
6. Add the wet ingredients to the dry ingredients and mix  with a mixer, or by hand consistently and lightly.
7. Add the grated carrots and beat again for about 30 seconds until everything is incorporated. Do not overmix the dough. (Add the nuts at this time if you like.)
8. Pour the batter into the prepared cake pans, filling them about 3/4 full to leave enough room for them to rise.
9. Bake at 350°F for about 40 minutes until a toothpick inserted in the center comes out clean.
10. Let cool on a rack for about 15-20 minutes before inverting to remove cake from pans.
11. Let cakes cool completely before frosting. Frost with homemade vegan cream cheese frosting or vegan buttercream frosting.