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Carrot Cake with Lemon Cream Cheese Icing Recipe - Allergy Friendly, Gluten Free and Vegan
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Dessert
Servings
16
servings
Ingredients
For the carrot cake
2
tablespoon
flaxseed
6
tablespoon
water
150
g
dairy free spread
150
g
light brown soft sugar
2
medium
carrots, peeled and grated
150
g
gluten-free self-raising flour
1
teaspoon
mixed spice
60
g
tiger nuts powder
For the lemon 'cream cheese' frosting
60
g
dairy-free cream cheese
zest of ½ lemon
juice of 1 lemon
225
g
icing sugar
Instructions
To make the carrot cake
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.
To make the lemon cream cheese icing
Combine all the ingredients in a bowl. Beat well until smooth with no lumps remaining.
Once the cake is cooked and cooled, cut it into squares. Spread the icing over the top of each square and enjoy!
Keyword
dairy free, gluten free, vegan