Preheat oven to 350 degrees.
Grease 2- 9inch round cake pans with vegan butter (or other oil if allergies).
In a large bowl, add apple cider vinegar and dairy free milk. Let sit for 5 minutes. Add in oil, applesauce, both sugars, and both extracts. Beat together until mix.
Add in shredded carrots and coconut. Blend together again.
Add flour, baking powder, cinnamon, baking soda, salt 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 25-30 minutes or until tops are set and no longer wiggly in the center.
Remove and let cool for 5 minutes. Run a knife around the edges around the pan, turn cake out onto a cooling rack and let cool completely.