Vegan Carrot Cake Sheet Pan Pancakes

0 Preheat the oven to 425 degrees(F).
1 Whisk together the non-dairy milk and vinegar. Set aside. 
2 In a large mixing bowl, sift the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. 
3 Whisk the sugar into the dry ingredients. 
4 Now, pour the milk/vinegar mixture into the bowl with the dry ingredients. Then pour in the oil and vanilla. 
5 Whisk until fully combined. 
6 Add the grated carrots and raisins into the batter and fold them in so they are evenly distributed. 
7 Pour the batter onto a large sheet pan(13x18)  that is lined with parchment paper or a non stick mat. 
8 Smooth the batter out evenly filling the entire pan. 
9 Bake for 15 to 17 minutes or until they are golden brown and cooked through.
10 Let cool for a few minutes, cut into squares and serve with vegan cream cheese frosting or maple syrup on top.