Vegan Carrot Cake with Coconut Cream Frosting

Name: Vegan Carrot Cake with Coconut Cream Frosting
Ingredients: For the carrot cake:; 1 1/2 tablespoons flaxseed meal; 1/4 cup warm water; 2 1/4 cups all-purpose flour or gluten-free all-purpose flour; 1 1/2 teaspoons baking soda; 1/4 teaspoon salt; 1/4 teaspoon ground allspice; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 3/4 cup almond milk, rice milk, or soy milk; 1 teaspoon apple cider vinegar; 2/3 cup canola oil or melted coconut oil; 1/2 cup cane sugar; 1/4 cup firmly packed brown sugar; 2 cups grated carrots; 1/3 cup raisins, tossed in a bit of flour to prevent clumping; 1/2 cup chopped walnuts; For the coconut cream frosting:; 3 cans full-fat coconut milk, chilled overnight in the refrigerator; 2/3 to 3/4 cups confectioners' sugar, to taste; 1 teaspoon vanilla extract