Preheat oven to 162°C (325°F) degrees.
Grease and flour a 9-inch or 22 cm round baking dish.
In a large bowl, whisk the applesauce, vanilla, vegan butter, salt, baking soda, cinnamon, sugar, flour, and milk together until combined.
Add carrots and walnuts spread batter evenly in the baking pan and bake for 45 minutes.
Place icing ingredients in a food processor and blend until smooth and creamy (if not smooth enough add more nut cream).
Once the cake has cooled down evenly cover the top with the icing and decorate with carrot flakes. I used almond flakes cause I didn't had any carrots anymore, enjoy!