Warm layers of spiced cake come loaded with cinnamon, ginger, and nutmeg, plus finely grated carrots and a good handful of walnuts folded right into the batter for texture in every bite. The crumb stays moist thanks to applesauce and oil in the mix, so nothing about this cake feels like it's missing anything. A generously swirled frosting gets whipped until light and creamy before it's spread thick between the layers and over the top and sides, finished with a scatter of extra walnuts for crunch. It's a showstopper for birthdays, potlucks, or just an afternoon slice with coffee, and it's a genuinely solid pick for a dairy free dessert table. Every component here, from the tender spiced crumb to the sweet, tangy frosting, comes together into a classic layer cake that doesn't skip a beat.
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Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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