**Grate the carrots and zest the lemon/orange. Place the carrots on a paper towel to drain off the excess water.
Preheat the oven to 375 degrees Fahrenheit and spray two 8" cake pans with cooking spray and line with parchment paper circles.
In a small bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, apple pie spice, and salt.
In a large bowl, whisk together the applesauce, almond milk, stevia extract, and vanilla extract.
Whisk in the grated carrots and zest. Whisk in the vinegar.
Dump the dry ingredients over the wet ingredients and whisk together. Scoop the batter into the prepared cake pans, spread them out, and bake for ~34 minutes, or until the surface springs back when tapped.
Flip cakes onto a wire cooling rack and let cool completely. Slice and serve with your favorite nut butter (I used cashew butter), pure maple syrup, and/or fresh fruit!