Preheat the oven to 375 degrees F ( Approx 190 degrees celsius)

Add all-purpose flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cardamom to a bowl and mix well so ingredients are well incorporated.

Peel a carrot and using a kitchen grater (not Microplane one), grate the carrot so it yields 1/2 cup. Then add that 1/2 cup of grated carrot to the dry ingredients and mix well.

Melt the vegan butter by placing it in a microwave-safe dish and microwaving it for 20-30 seconds or until it is melted but not very hot.

Then add melted vegan butter to the dry ingredients along with the vanilla and almond extracts, and almond milk.

Mix well with a wooden spoon until liquid is absorbed as much as possible.

Then turn dough onto a floured board, scraping the bowl almost clean, and kneed until it is easily pliable.

Then, using a rolling pin, roll out the dough until it is a rough 11 x 15 rectangle (does not need to measure exactly)

Make the filling by placing the brown sugar, cinnamon, cardamom, ginger, nutmeg, pecans, and raisins in the bowl the dough was made in.

Melt the vegan butter and pour it into the bowl and mix well.

Then, spoon filling onto dough and spread it out so it is evenly distributed.

Gently roll dough with filling.

Using a very sharp knife (or thread) cut the large rolled-up carrot cake roll into 9 parts.

Place cinnamon rolls on a parchment-lined baking tray and bake for 35 minutes or until edges are crispy.

Remove rolls from the oven and let them sit on the counter for about 5 minutes.

Make the icing by combining the powdered sugar, vinegar, and almond milk into a thick paste and drizzle onto the rolls.

All that's left at this point is to dig in!