In a separate bowl, whisk together the oil, vanilla, sugar and orange zest. Beat until the sugar has dissolved.
Separately, combine the cider vinegar and soy milk.
In a separate bowl, combine psyllium husks and 3 tablespoons of water. Let thicken for 20 seconds, then add to the brown oil and sugar mixture. Whisk it for 30 seconds. The mixture should be blended, and the butter should no longer separate from the sugar.
Gradually, whisking constantly while doing so, add the thickened soy milk to the sugar mixture. In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Stir to combine.
Add the flour mixture to the wet mixture along with the grated carrots and chopped walnuts. Stir until completely combined.
Preheat the oven to 350 F and line two cake tins with baking paper.
Spread the dough between the two molds and bake for 25-30 minutes. If you poke the dough with a toothpick, and it comes out dry, the biscuit is ready. Let it cool.
Start making the frosting: beat the vegan butter and cream cheese with a mixer until fluffy. Add the vanilla bean paste and whisk again until smooth.
In another bowl, sift the icing sugar. In the mixer on low speed, add the icing sugar one tablespoon at a time (if you add it all at once, the icing will split). You may not need to add all the sugar, so keep adding it until the frosting is smooth and whipped.
Proceed to assemble the cake: lay out the biscuit and with a pastry bag or spoon put the frosting on top. Then cover with biscuit and finish with another layer of frosting. You can decorate the cake with walnuts on top. The cake is ready to serve.
Bon Appetit!
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