Eggless Vegan Carrot Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

This layered carrot cake gets its lift and structure from a flaxseed-and-water gel rather than any eggs, so it bakes up moist and tender with plenty of warm cinnamon, ginger, and nutmeg running through every slice. Freshly grated carrots keep the crumb soft and a little rustic, while chopped walnuts fold in for texture and toast up beautifully in the oven. Once the layers cool, they get sandwiched and coated in a fluffy, tangy cream cheese-style frosting, whipped until light and spreadable, then finished with a scatter of walnuts on top. It's a genuinely satisfying, from-scratch cake with a soft, spiced interior and a rich, creamy exterior — no eggs required to get that classic bakery texture. This one's an easy pick if you're keeping your kitchen egg free without giving up a proper layer cake.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
See all
6 tbsp water
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
1 cup organic cane sugar
½ cup packed light brown sugar
¾ cup neutral oil (such as canola or sunflower)
½ cup unsweetened applesauce
¼ cup plant-based milk
2 tsp apple cider vinegar
1 tsp vanilla extract
3 cups grated carrots (about 4 medium carrots)
¾ cup chopped walnuts

For the frosting

8 oz vegan cream cheese, softened
¼ cup vegan butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
1 pinch salt

For serving

¼ cup chopped walnuts (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!