Moist Vegan Carrot Cake with Frosting - chefmelt

Ingredients

• 9 oz Carrots, grated and peeled (about 2 ¼ cups)
• 2 teaspoon Vanilla Extract
• 2 teaspoon White Vinegar
• ½ Cup Canola Oil
• 1 Cup Non-Dairy Milk
• 1 ½ Cups Packed Light Brown Sugar
• ¼ teaspoon Ground Cloves
• 1 ½ teaspoon Ground Ginger
• 2 ¼ teaspoon Ground Cinnamon
• ½ teaspoon Kosher Salt
• ½ teaspoon Baking Soda
• 1 ½ teaspoon Baking Powder
• 2 ¼ Cups All-Purpose Flour
• ¼ teaspoon Vanilla Extract
• 4 Cups Powdered Sugar, sifted
• 8 Ounces Non-Dairy Cream Cheese, softened
• 8 tablespoon Non-Dairy Butter, softened