Preheat oven to 350 and line the bottom of 2 4.5 inch ramekins. Then grease the pans.
Sift all dry ingredients, flour to ginger, in a bowl. In a mixer beat egg and sugar. Add in oil slowly. Beat the egg/sugar mixture on high for about 5 minutes (mixture should increase to almost double in size). Add in apple sauce and vanilla. Using a spatula, fold in dry ingredients then fold in carrots. Bake for about 25 minutes or until a toothpick comes out clean (cupcakes will bake in less time). Let cool then frost with Cashew Cream Icing
I used 2 4.5 inch ramekins but you could also make this into cupcakes or bake in a 6 inch round cake pan. The bake time will be less for the cupcakes.