Hand whisk the flour, cinnamon, nutmeg, baking powder, salt, cloves and ginger together until nicely blended.
Peel and shred the carrots in a food processor (if you don't have one, peel the carrots really finely and then add to a hand-operated food chopper) until extremely fine.
To the flour mixture, add the eggs and oil and mix (either with a whisk or with a blender) until smooth.
Then add the carrots, and hand mix them in (don't blend this last step!)
Now you are ready to pour everything into the 2 medium sized cake pans and cook in the pre-heated oven for 180 degrees.
I usually cook mine for 30-45mins. After 30 minutes I would advise you to take out the cake and insert a toothpick into the middle of the cake. If the toothpick comes out clean and 'not sticky' then the cake should be ready.
If you want to add GF/DF/SYF/YS/Vegan icing to your Carrot Cake:
8 cups of caster sugar
1 1/2 cups vegan butter
3tbsp of almond milk
1tbsp apple cider vinegar
2tsp vanilla extract
1tsp lemon juice
pinch of salt
How to Make It:
Add all the ingredients in a mixing bowl and hand mix until smooth. If the mixture is too thick, add a tiny bit of almond milk at a time and see when you get the desired texture.
Note: If you don't apply it to the cake straightaway, it will harden and set in the bowl. Usually it's enough to stir it a bit and it soften again right away - don't panic!