This warmly spiced cake gets its moisture and structure from a flax-and-water mixture, whisked into a gel before joining the batter, along with plenty of finely grated carrot for natural sweetness and texture. Warm cinnamon, ginger, nutmeg, and cloves give it that classic bakery-style depth, while a splash of apple cider vinegar helps the crumb turn out soft and tender. Chopped walnuts fold in for a little crunch if you want it, and the whole thing bakes up into an even, springy layer that's easy to slice. Once cooled, it's finished with a fluffy, tangy cream cheese-style frosting swept over the top in thick, billowy layers. It's a genuinely satisfying option for an egg free dessert table, no one will guess anything is missing.
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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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