Worked out pretty well, I did not take into account how time-intensive it would be considering I had to use a small/average food processor and not everything fit, so I had to do multiple small batches for the cream cheese and the actual batter. I believe I overmixed the batter, and it was denser that it was supposed to be.
The cream cheese had a more brownish color than expected, which did not look particularly aesthetical pleasing. So I also used store-bought vegan cream cheese, and it worked out all right. But the combination of the tangy/zesty taste of the store-bought vegan cream cheese in combination with the carrot cake seemed a bit off to me, but it was generally well-received.
I served it with dark chocolate on top and raspberries. Which does kinda work out , but the bitterness of the dark chocolate is not great for complementing the sweetness of the cake. Trying to find a way to sweeten the dark chocolate or a sweeter alternative would be good.
