Carrot Cake

Being vegan doesn’t mean you should miss out on tasty treats like this delicious dairy-free carrot cake.

We’ve also whipped up a special cream cheese frosting, but if you want to make things even easier, you can just dust the top with some icing sugar before cutting into thick slices – go on, be generous.

Recipe serves: 12

Prep Time: 20 min

Cook Time: 75 min

Method

• Preheat oven to 180° C, 160° C fan, Gas mark 4.

• Add lemon juice to soya milk and set aside.

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

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

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

• Stir in the grated carrots and sultanas and blend well.

• Pour into a greased and lined 900g (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 centre.

• If it comes out clean, allow 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.