Preheat oven to 350 degrees F.  Line 2- 8 ½” round pans with parchment paper.

Using a small bowl, whisk well the water and egg replacer then set aside.  In a large mixing bowl add both sugars, applesauce and egg replacer and beat well on medium high speed for about 30 seconds or until well blended.

Combine the dry ingredients; oat and spelt flours, baking powder, salt, baking powder, nutmeg in a medium bowl and set aside.

Gradually add flour mixture and mango juice in with sugar and applesauce mixture until combined.  Stir in the shredded carrots and the crushed pineapple.  Note: if you like walnuts you can stir in a ½ cup of chopped walnuts.

Pour mixture evenly into the prepared pans.  Bake for 30 minutes until toothpick comes out clean in center of cakes.  Cool on baking racks for 10 minutes then remove from pans and remove parchment paper.  Make sure the cakes are completely cooled before icing.

Prepare filling by mixing the almond milk, powder sugar and crushed pineapple together.   Prepare the icing by whisking powder sugar, mango juice and vanilla together.

Place one of the cakes on cake stand and spread filling on top of cake.  Place the second cake on top of filling.  Smooth the icing on just the top of the second cake.  Let the icing set up before serving.