Preheat the oven to 200C/180C fan. Grease and line a 20cmx20cm (approx) square cake tin.
In a small bowl, mix the flaxseed and water and set aside.
In a large bowl, cream together the dairy free spread and brown sugar.
Add the flaxseed and water mixture a little at a time and mix well to combine.
Stir in the grated carrot.
Sift the flour, mixed spice and tiger nuts powder into the bowl and fold into the mixture.
Pour into your prepared cake tin and bake in the oven for 30 minutes.
Once cooked, take the cake out of the tin and leave to cool on a wire rack.