For the Bundt Cakes:
1. Preheat the oven to 350°F.
2. Stir apple cider vinegar into almond milk, and set aside for 5 minutes. Then add vanilla extract.
3. Melt the dairy-free butter and set aside to cool slightly.
4. Blend pitted Medjool dates with water. Add the almond milk mixture and blend until smooth.
5. In a stand mixer, combine flours, baking powder, baking soda, spices, and salt. Mix briefly to just combine.
6. Add the date paste mixture. Mix on low speed for 15 seconds, then slowly stream in the melted butter with the mixer still running.
7. Mix another 15 seconds or so on medium speed to a thick batter.
8. Add carrots and walnuts, and mix briefly on low to just combine.
9. Spoon into 6 well-greased mini bundt pans (as spaced out as possible).
10. Place on a baking sheet and bake 30 minutes at 350°F.
11. Cool 10 minutes, then flip out of the pans onto a cooling rack to cool completely.
For the Glaze:
1. Whisk together all the ingredients. It will be quite thick, you can add an addition 1/2 tbsp lemon juice if necessary.
2. Drizzle over the cooled cakes, and allow 10-15 minutes for glaze to set before serving.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.