A lightly spiced, moist carrot cake with chunky walnuts and dairy-free cream cheese frosting on top.
Preheat your oven to 180°C/350°F (160°C/325°F if using a fan or convection oven) and grease, flour and line two 7-inch cake tins.
In a large bowl, mix together the brown sugar, oil and vanilla.
Add in your grated carrots and mix again.
Now add in the flour, baking powder, cinnamon, ginger and soy milk. Mix until well combined. You should have a slightly thick cake batter at this point.
Add the chopped walnuts and fold them in.
Divide the batter equally between your two cake tins. Bake on the middle shelf of your oven for 25-30 minutes, or until a toothpick through the centre comes out clean.
Leave the cakes in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting.
Spread the frosting over the first layer of cake and refrigerate it for 30 minutes to allow it to firm up. This will prevent the second cake layer from sliding around before the frosting sets.
Place the second cake layer on top of the first, add another thick layer of frosting and sprinkle some chopped walnuts on top.
Refrigerate the whole cake for a further 1 hour to allow the frosting to set before cutting into slices.
Store the cake, covered, in the fridge for up to 4 days.