Preheat the oven to 350°F (180°C). Line a 9-inch x 13-inch sheet pan or two 9-inch round pans with parchment paper. Grease the pan(s) with oil on the sides and bottom, parchment paper included. Set aside.

In a large mixing bowl, whisk: flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. Set aside.

In a food processor, add pieces of unpeeled carrots, applesauce, soy milk, coconut sugar, avocado oil, and vanilla extract and blend on medium-high speed until the carrots are pulsed into bits and pieces.

Stir the wet ingredients to the dry then fold in nuts if desired.

Combine, scraping down the sides to bring all the ingredients together, forming a smooth batter.

Pour the batter into the prepared pan in an even layer, or divide the batter evenly in half to fill the two round pans.

Bake in the center rack of your oven for 25-30 minutes or until they are golden brown and a pick inserted in the center comes out clean.

Cool down for 10 minutes in the pan at room temperature, then cool on a rack completely, about 1-2 hours, before adding any frosting.

Meanwhile, prepare your vegan coconut frosting recipe.

Use a cookie dough scoop to release frosting on different parts of the cooled cake. Then, use a silicone spatula to spread the frosting evenly on top of the cake. Sprinkle chopped walnuts to decorate.

Place the cake for 1 hour in the fridge to set the frosting and blend flavors.