Preheat oven to 350 degrees and grease 13x9 glass baking pan.
In a large mixing bowl, whisk together the flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk eggs. Add in applesauce, butter, almond milk, and vanilla. Stir in carrots.
Add wet ingredients into the dry ingredients and stir until combined.
Stir in raisins and walnuts. You may substitute any other mix-ins at this step.
Pour batter into glass baking pan and bake at 350 degrees for 12-14 minutes. If your oven runs hot, start with 10 minutes and add additional 2 minutes at a time.
SEE FROSTING INSTRUCTIONS BELOW: Once cake is completely cooled, drop cream cheese frosting on top of cake in large dollops. Spread with large spoon or spatula. I recommend chilling the cake for at least 30 minutes before cutting. This makes it so much easier.
Store cake in the refrigerator covered tight with plastic wrap or other airtight container. Should last up to 5 days for freshness.
Using a large mixer with the whisk attachment (may also use an electric hand mixer), whip the butter with the cream cheese and vanilla. Add almond milk and salt and mix until combined.
Slowly add in powdered sugar on a low setting. Add just 1/2 cup at a time until throughly mixed. Then turn mixer up to a higher setting and whip at a higher speed about 2 minutes until frosting is fluffy and has stiff peaks.
Go back to section above for frosting instructions.