Preheat oven to 350 degrees.
Grease 2- 9inch round cake pans with coconut oil (or other oil if allergies).
In a large bowl, add apple cider vinegar and dairy free milk. Let sit for 5 minutes. Add in brown sugar, melted coconut oil, maple syrup, applesauce and vanilla. Beat until combined.
Add in shredded carrots. Blend together again.
Add flour, baking powder, cinnamon, salt, baking soda and nutmeg. Beat together just until combined. DO NOT OVERMIX.
Add nuts, if adding. Fold until just combined.
Pour half the batter in each cake pan.
Bake for 35-45 minutes or until toothpick inserted comes out clean.
While baking make frosting below or choose another option from the post. If making caramel, make it now also