An easy vegan carrot cake, using ingredients most kitchens have on hand, based on a recipe from Lidl market.
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Add the brown sugar and carrots; stir to combine.
Add the coconut oil, apple cider vinegar, vanilla, and club soda, and stir until just combined. Fold in the coconut and golden raisins.
Pour the batter into two greased 8" cake pans. Bake at 350 degrees for 30 minutes. Let the cakes cool for 10 minutes, then gently remove them from the pans onto a cooling surface.
Using a mixer, beat the vegan butter or margarine until soft; then add the powdered sugar, ginger, lemon juice, and salt.
Place one layer of the cake on a cake stand and frost the top of it. Place the second layer on top of the first and frost either just the top, or the top and the sides. Garnish with additional grated carrots.