Preheat the oven to 350°. Combine the dry ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the applesauce, Earth Balance, vinegar, oil and vanilla. Stir together until smoothly combined. Stir in the carrots, chopped fruits and optional walnuts. Divide the batter between 6 mini-Bundt pans or large muffin tins and bake for 20 to 25 minutes, or until the tops are golden and a small knife inserted in the center tests clean. Cool on a rack.
For frosting, let all ingredients come to room temperature and beat on medium speed till incorporated. Glaze cooled cakes.