In a large bowl, whisk together the warm soy milk, sugar, and melted vegan butter. Sprinkle the yeast evenly over the mixture, stir, and let sit in a warm place for 10 minutes until foamy.

Add the vanilla extract and mix until combined. Add 2 cups of flour, along with the cinnamon, ginger, and nutmeg, to the mixture. Stir with a wooden spoon until just combined. Gently fold in the ½ cup of grated carrots.

Cover with a clean kitchen towel or plastic wrap and place the bowl in a warm place to rise for 1 hour, until doubled in size.

Generously grease a large baking dish and set it aside.

In a medium bowl, combine the softened vegan butter, brown sugar, cinnamon, ginger, nutmeg, and cloves. Mix well until combined. Stir in the ¼ cup of grated carrots. Set aside.

Once the dough has risen, remove the plastic wrap and add the remaining ½ cup of flour along with the baking powder and salt. Stir until well combined.

Flour a clean work surface and turn the dough out onto it. Knead the dough for at least 10 minutes, adding more flour as necessary, until it is no longer sticky and is soft.

Roll the dough out into a ½-inch thick large rectangle.

Using a spatula, evenly spread the filling over the dough, leaving a ½-inch border along one of the long edges. Sprinkle with walnuts and raisins if using.

Using a sharp knife or pizza cutter, slice the dough into 6 even long strips. Roll each into a cinnamon roll.

Arrange the rolls evenly in the prepared baking dish, cover with a clean towel, and place in a warm area to rise for 1 hour, or until doubled in size.

Preheat the oven to 350°F. Once the rolls have risen, bake for 25-30 minutes, or until golden brown on top.

Remove from the oven and let cool for about 10 minutes before frosting.

In a medium bowl, sift in the powdered sugar, then add the vegan cream cheese, melted vegan butter, vanilla extract, and cinnamon. Whisk together until smooth and creamy.

Generously drizzle the frosting over the warm rolls. Serve warm.