RECIPE: VEGAN CARROT CAKE

Per the request of a fellow Producer friend, I'm posting the recipe to my made with lots of love vegan carrot cake:
INGREDIENTS
2 cups of grated fresh organic carrots
2 cups of shredded Fiji crispy apples
1 cup of crunchy walnuts pieces
2 cups of brown rice flour
1 tablespoon of baking soda
1 tablespoon of soda powder
6 tablespoons of warm water
4 tablespoons of ground flaxseed or flaxseed meal
1 teaspoon of salt
1 teaspoon of pure vanilla extract
4 teaspoons of cinnamon
1 teaspoon of nutmeg
1 teaspoon of allspice
2 tablespoons of rum, preferably Brugal
2 tablespoons of Amaretto Di' Soronno
1 cup of brown sugar
4 tablespoons of orange zest
1 cup of olive oil

For icing:
2 bars of vegan cream cheese (400mg)
1 tub of earth balance organic vegan butter
2 cups of powdered sugar
1 tablespoon of pure vanilla extract
1/2 cup of vegan buttermilk cream

For glazed walnuts to decorate the cake, in a frying pan with a few drops of olive oil add the walnuts in pieces and pour in at least 4-6 tablespoon of agave nectar.

In a large bowl, first mix all your liquids and then pour in the flour and flaxseed, then add your carrots, apples and walnuts. Mix until nice until it's nice and gooey.
In two 9 inch pans lather with vegan butter, pour in batter
Preheat oven to 350degrees and make for 25-30 mins
For Icing put cream cheese, earth balance in first turn on mixer and add powdered sugar, then vanilla extract and buttermilk cream as needed, I added just a dash of pumpkin spice just to give it a golden hue color shine!
ENJOY!