Turn on your oven to fan setting on 170°C
Prepare the flax egg by putting ground flax seeds in a small bowl, add water and stir. Let sit for about 10 minutes or until thick.
In a bowl combine plantmilk, oil, vanilla and apple cider vinegar.
In a separate bowl add buckwheat, rice flour, almond flour, corn starch, sugar, baking powder, baking soda, cinnamon and salt. Give it a quick stir.
Grate the carrots and chop the almonds.
Pour the wet ingredients into the bowl with the dry ingredients and stir until combined.
Add the carrots and walnuts and stir until combined.
Divide the batter between three 6" cake tins. Bake for about 25 minutes or until the cakes are baked through.
Let the cakes cool down and cut off the bulge to make all the cakes even. This makes it easier to assemble the cake.
To make the cream cheese frosting put the vegan butter in a stand mixer and mix until light and fluffy.
Add the vegan cream cheese and then the icing sugar, vanilla and lemon juice. Mix until the frosting is light and airy.
It is helpful to let the cream cheese frosting cool down in the fridge before spreading it onto the cake.
Take your bottom cake layer and place on your cake stand. Spread about 1/4 of the frosting on top. Add the middle layer and repeat. At last, put the top cake layer on top and spread an even layer of frosting on top of the cake.
Put the rest of the frosting in a piping bag and pipe a wreath on the edge of the cake.
To make the date caramel, make sure to remove all the pits from the dates, add the dates, maple syrup, vanilla and coconut cream to a high-speed blender and blend until smooth. You might need run the caramel through a sieve if not totally smooth. This could be if the dates are not completely soft.
Spread the date caramel inside the frosting wreath and decorate with a few walnuts.