Preheat your oven to 350 degrees; grease and flour two cake pans ( I use 9 inch round); set aside.

Make your flax eggs and set them aside. Make your vegan buttermilk. Take your measuring cup, add 1 TB white vinegar, fill in the rest of the way up to ¾ cup. Let this sit for 5 to 10 minutes.

Take a hand mixer or stand-up mixer and add all your dry ingredients; mix. Then add all your wet ingredients and mix until incorporated. Mix in your shredded carrots. Once combined- pour into your prepared pans and cook for 25-35 minutes, checking with a toothpick that comes out clean. Put on a cooling rack to cool; once cooled enough, you can pop them out of the pan on a cooling rack until cool enough to frost.

Make your frosting. Whip together your vegan cream cheese, earth balance butter, vanilla, and almond extracts in a clean mixing bowl. Once they are creamed, add the powdered sugar. You may need 1 TB of plant milk or not; it depends on what brand you used for the vegan butter and vegan cream cheese.

Once your cakes are cooled, you can frost them as desired.