• Preheat the oven to 350ºF and line a 8x8 baking tray with parchment paper.
• In a small bowl, combine the apple cider vinegar and non dairy milk. Set aside to curdle.
  1 ¼ cup non dairy milk, 1 tsp apple cider vinegar
  
• In large bowl, whisk together the flour, salt, baking powder and cinnamon.
  2 cups all purpose flour, ½ tbsp baking powder, ½ tsp salt, 1 tsp ground cinnamon
  
• Add the curdled milk, oil, brown sugar and shredded carrot to the bowl of dry ingredients. Use a spatula or wooden spoon to mix everything until a smooth batter forms. Fold in the crushed walnuts.
  ½ cup brown sugar, ¼ cup vegetable oil, 1 cup peeled and shredded carrot, ¼ cup crushed walnuts
  
• Pour the batter into baking tray. Use a spatula to evenly distribute the batter and cover the pan. Bake for 20-25mins, or until a toothpick inserted in the middle comes out clean. Carefully transfer to a cooling rack to cool completely before frosting.
  

Make the cream cheese frosting

• In a medium bowl, beat the cream cheese on medium until smooth.
  200 g vegan cream cheese
• Gradually add the icing sugar and beat on low until there are no traces of sugar.
  ½ cup icing sugar
  
• Add the spices and beat on high until smooth and fluffy.
  ¼ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, ⅙ tsp cloves
  

Assemble the cake

• Once the cake is completely cooled, spread the cream cheese frosting on top. Top with more crushed walnuts if desired.