This warmly spiced cake is packed with finely grated carrot and a cozy blend of cinnamon, ginger, nutmeg, and cloves, giving every square a moist, tender crumb. Plant-based milk and a flax "egg" work together in the batter, so it bakes up soft and rich without any dairy or eggs weighing it down. Chopped walnuts add a nice bit of crunch if you want it, and the whole thing comes together in one pan for easy baking. Once it's cooled, a thick, fluffy frosting gets whipped until light and spreadable, then swept generously over the top and sides. Sliced into twelve pieces, it's the kind of dessert that keeps well and tastes even better the next day. It's a genuinely solid pick for a dairy free spread, whether you're serving it for a birthday or just craving something spiced and homemade.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line the bottom 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-like consistency.
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