I love cinnamon in anything, one of my all time favourite cakes is a carrot cake! This one is super moist, mostly due to the large proportion of carrot and the added fruit.
I’ve never tried creating a vegan version of a cream cheese frosting which is normally associated with carrot cake, instead I usually make a zingy lemon buttercream which works just as well!
The icing calls for vegan butter, I used a ‘vitalite’ baking block, but a stork baking block or some other vegan spread would work too! Just be aware that a spread (margarine) will make your icing more runny than a baking block/vegan butter would.
Also, feel free to add in some chopped walnuts or pecan nuts to the batter (at the same time as the sultanas) if you wish!