Pre-heat the oven to 180°C and line a 1lb loaf tin with a loaf tin liner.
Pour the Unsweetened Almond Breeze® into a jug, add the apple cider vinegar, stir and set to one-side. To make the flax egg, add the ground flax to a bowl and 6 tablespoons of tepid water, stir and set to one-side. Peel and grate the carrots – set to one-side. Add all the dry ingredients into a large mixing bowl and combine. Add the grated carrot and stir through the dry mix. Pour in the Unsweetened Almond Breeze® with the apple cider vinegar, then the sunflower oil, flax egg mix and vanilla extract. Stir thoroughly to combine add the sultanas and stir again.
Carefully spoon the carrot cake mix into the prepared loaf tin. Place on the middle shelf of the oven and bake for 1 hour and 25-30 minutes. Remove from the oven and place on a wire cooling rack. After 10 minutes, remove the carrot cake from the tin and carefully peel away the case. Return to the cooling rack to cool completely. To make the icing Spoon the vegan cream cheese into a bowl and gradually sift in the icing sugar. Stir carefully to combine, do not over-stir. Place in the fridge for 1 hour before icing the cake. Store the carrot cake in an airtight container and eat within 3 days.