Preheat your oven to 180°C (355°F). Grease or line 2 x 8 inch (20 cm) round cake pans with parchment paper.

Add all the dry ingredients to a large mixing bowl and whisk until the mixture is well combined and there are no lumps.

Add all the wet ingredients (including the carrots and nuts) and mix until just combined.

Evenly divide the carrot cake batter into your prepared cake pans.

Bake the cakes for around 35-40 minutes or until you can insert a toothpick in the middle and it comes out clean.

Allow the cakes to cool completely in their pans on a cooling rack.

Add the vegan butter to a large bowl or the bowl of a stand mixer with the paddle attachment. Beat until light and fluffy.

Add the powdered sugar and beat until just combined.

Finally, add the vegan cream cheese and the vanilla and beat until there are no lumps.

If your frosting is too runny, add up to 1 extra cup of powdered sugar, corn starch or drizzle in the shortening while mixing. Avoid overmixing as this will cause the frosting to soften.

Chill the frosting until needed.

When the cakes have completely cooled, place one layer on a serving plate.

Spread or pipe around ¾ cup of frosting on the cake and place the remaining cake on top.

Spread the remaining frosting on the cake. If you have excess frosting, use a piping bag with a star nozzle to pipe the remaining frosting on top of the cake. Decorate the cake as desired.

Store the frosted vegan carrot cake in an airtight container in the refrigerator. Allow the cake to come to room temperature for 1 hour before serving.