I tried one recipe with silken tofu, but it didn't set enough and just ran off the carrot cake.
I do like lemontwist's answer for store bought options but would also suggest this recipe as an at-home alternative. I have made it several times and find the consistency to be closer to the original cream cheese (as I remember it). Additionally I have used this vegan cream cheese recipe with the at-home cream cheese and it turned out amazing. Most of my friends could not tell the difference.
For ease, I agree with lemontwist: tofutti For best all natural, nicoleeats as above.
Just to throw in a couple more...
yogurt cheese from favorite soy or coconuut yogurt: Stir in a bit of salt (sugar can also work but cheese is high in yummy sodium) and drain by cheese cloth or fine sieve a good long while.
Cheat: white frosting in a can (many are vegan) with a cube of fermented tofu (stinky but strong umami) from asian market. no one has ever found the resulting mix stinky at all -just the cheesiness comes through all the sugar.