• Preheat oven to 350℉. Line two 8" or 9" cake pans with parchment circles and spray the pans.
• Make the vegan buttermilk in a large bowl: whisk together the vegan milk + apple cider vinegar. Set aside.
• In a medium bowl, whisk together the flour, cinnamon, ginger, baking powder, baking soda and salt.
• Add the brown sugar, granulated sugar, canola oil, vegan yogurt and vanilla extract to the large bowl with the vegan buttermilk mixture. Whisk ingredients together.
• Combine the flour mixture into the large bowl with the wet ingredients. Gently folding with a spatula. Before completely folding in the last of the flour mixture, add in the carrots and raisins. Fold until just combined, careful not to overmix the cake batter. Overmixing leads to a gummy texture.
• Pour the cake batter evenly between the two prepared cake pans. Bake for 35-40 minutes. A tester should come out clean. Cool in pans for 20 minutes before turning out onto a rack to cool completely.

Vegan Cream Cheese Frosting

• In a stand mixer with the paddle attachment or bowl with a hand mixer, cream the vegan butter until its smooth, about 30 sec - 1 minute.
• Add in the vegan cream cheese and combine on med speed, just until incorporated.
• Set the mixer to low and add powdered sugar in 1 cup at a time. Then add in the vanilla extract and mix until creamy and smooth.

Assembly

• Once cakes are completely cooled, it's ready to frost. Set one layer on a serving dish or cake plate. Scoop about 1 cup of frosting and spread evenly. Top with the second layer, frosting the top and sides with an offset spatula.
• Press the sides of the cake with chopped nuts for crunch and extra flavor. Make sure to do this before refrigerating the cake -- or the nuts won't stick. If decorating, reserve some frosting for piping and decorate with swirls or little carrots.
• Keep stored in the refrigerator, up to 5 days. For serving, cut slices and bring to room temperature for the best texture (about 15 minutes).