Carrot Cake

Method

• Preheat oven to 350° F.

• Add lemon juice to soy milk and set aside.

• Cream together margarine and sugar for 2-3 minutes.

• Sieve together the self-rising flour, baking powder, and mixed spice.

• Gradually mix the soy milk into the flour mixture until it’s smooth.

• Stir in the grated carrots and golden raisins and blend well.

• Pour into a greased and lined 2 lb loaf tin and bake in preheated oven for 1-1 ¼ hours.

• Check to see if your cake is cooked by inserting a skewer into the center.

• If it comes out clean, allow it to cool for 5 minutes in the tin before turning out and cooling on a wire tray.

• Meanwhile, to make the icing beat together all ingredients until smooth.

• When the cake has cooled spread the icing over the top of the cake. Cut into generous slices to serve.