Preheat oven to 350oF.
Grease and flour two round 8” cakepans.
Wisk together flour, baking powder, baking soda, and spices (cinnamon, cardamom, ginger, nutmeg, and salt).
Prepare flax eggs by mixing together flaxseed meal and water. Let the mixture sit and thicken for 5 minutes.
Mix together carrots and brown sugar. Add oil, apple cider vinegar, and flax eggs. Slowly add dry ingredients. Allow batter to sit for a few minutes to allow carrots to release more water into the batter for optimal mixability. Once batter is well blended, fold in chopped walnuts.
Divide carrot cake batter across both cakepans. Bake for 30 min or until a toothpick inserted into the center comes out clean. Allow cake to cool completely before releasing from cakepan.