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simplyjadine
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Preheat oven to 350 degrees F. Grease and line two 6" round cake pans, or one 9" round cake pan with parchment paper.
Combine flour, baking soda, baking powder, salt and cinnamon in a small bowl, set aside.
Grate or process the carrots until fine. Measure and be sure you have ¾ cup carrots after processing. Set aside.
In a large bowl, whisk the yogurt, applesauce, sugar egg and vanilla together until smooth.
Add the dry ingredients to wet mixture and mix until well combined.
Fold in carrots until evenly distributed throughout the batter.
Evenly divide the batter between the two prepared cake pans.
Bake for 35-45 minutes until slightly golden brown and a toothpick inserted in the center comes out clean.
Let the cake sit in the pans for 5 to 10 minutes.
After 5 or 10 minutes remove the cakes from the pans and transfer them to a wire rack to cool.
When cake is cooled, frost with your favorite dairy-free frosting (cream cheese is the best)!
Chill in the refrigerator until ready to serve!