You won't even know this carrot cake is vegan! It's so super-moist, you'll be able to serve it for any event, after all carrot cake is good any time of the year! The applesauce makes it super moist, the cinnamon and nutmeg make it spicy, and the love used in baking give it the last extra zing!
Preheat oven to 350° F and grease a 9x13 inch pan. I used spray coconut oil.
In a large bowl, combine all the dry ingredients in a bowl (1st 6 ingredients) and whisk.
In a separate large size bowl, combine the applesauce, vanilla, sugar, melted coconut oil and nut or oat milk. Whisk until well-combined.
Mix the dry ingredients into the bowl with the wet ingredients until well combined.
Fold in the carrots, just until combined. Spread into 9 x 13 pan.
Bake for 30-35 minutes or until a toothpick inserted into center comes out clean.
Let the cake cool completely and thoroughly before frosting. An option is to cool the cake overnight. The frosting can be made the same day as the cake and refrigerated. Just make sure you take the frosting out of the fridge 45 minutes before frosting so it's nice and soft.
Add Tofutti, vanilla and milk into bowl.
Add dry ingredients one cup at a time and blend until well combined and frosting is desired consistency. This can be 4 to 4 1/2 cups. You may need to add more almond milk to keep the blade moving. Not kidding, I burned out the blender one time making frosting!
Frost the cake and let sit for 30 minutes before serving to allow it to firm up a bit.
Store uneaten cake in the refrigerator (if there is any)!