Preheat oven to 350° F.
Spray 7-inch round cake pan with cooking spray and line with parchment paper.
Add vinegar to plant milk and set aside until it curdles.
In a large bowl, whisk together sweet white rice flour, almond flour, flax meal, baking powder, baking soda, cinnamon, and raisins.
Add shredded carrots, coconut, applesauce, pumpkin puree, maple syrup, and curdled plant milk to dry ingredients and stir with whisk until well combined.
Pour batter into cake pan and place into oven. Bake for ~50-55 minutes until toothpick comes out clean.
Allow the cake to cool completely (15-20 minutes) before attempting to remove from pan.
For cream cheese frosting, add 2 cups of powdered sugar to stand mixer. Add 1 cup of vegan cream cheese + 2 tbsp vegan butter. Mix together on low speed with paddle attachment.