Vegan carrot cake

This is the first time that I have baked a vegan cake. I checked on the Internet and found this carrot cake. It came with a nut icing, but we prefer un-iced cakes, though I think it would have added something.

Ingredients >  2 1/4 cups flour (I used half whole, half white cake flour) >  3 teaspoons baking powder >  1 teaspoon baking soda >  3 teaspoons cinnamon >  1/2 teaspoons nutmeg >  1 teaspoons salt >  1/2 cup applesauce >  1 cup soy/almond/whatever milk >  2 teaspoons vanilla essence >  1 cup sugar >  1/2 cup (melted) coconut or canola oil (I used canola) >  2 cups grated carrots (about 450gm) >  Optional: 100 gm walnuts or pecans, roughly chopped, or ground if very young kids are eating it

Steps 1. Pre-heat the oven to 170°C. 2. Grease a 9x13 inch (or similar) baking pan 3. Grate the carrots finely. 4. Sieve all the dry ingredients (first 6) into a bowl. 5. In a large bowl, whisk the apple sauce, almond milk, vanilla essence,      sugar and oil. 6. Add the dry ingredients to the wet ingredients. 7. Gently stir in the carrots and nuts (if used). 8. Pour the mixture into the prepared tin, level it and place it in the oven for 30-35 minutes, or until a toothpick comes out clean.  9. If you want the icing recipe, let me know.