Carrot Cake

Ingredients 1 tablespoon lemon juice 100 ml soya milk 125 g dairy-free margarine 250 g soft brown sugar 225 g self-raising flour ½ level teaspoon baking powder ½ teaspoon mixed spice 175 g carrots, peeled and finely chopped 50 g sultanas 100 g dairy-free cream cheese 1 tablespoon lemon juice 75 g icing sugar

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.